I was going to make Blueberry-Cream Cookies, and I have everything except for the 1/4 C glucose. Can I use corn syrup instead?
I seem to remember in the front of the Milkbar cookbook that Christina Tosi says you can sub corn syrup for glucose.
I would also add that Tosi advises to use half the amount when substituting the corn syrup.
Thanks! I have a copy of the recipe, but not with comments.
According to the Milkbar book, corn syrup is sweeter, because there's fructose and glucose in it and fructose is sweeter than glucose. The ingredient list for Karo's Light Corn Syrup is light corn syrup (primarily glucose), high fructose corn syrup, salt, and vanilla.
I'll try half and let you know how it turns out.
But if I were doing glucose where would I get it?
try health food store or Whole Foods.
I was at Sur La Table yesterday and saw glucose syrup in the baking section. If the corn syrup yields a decent result, stick w/ that; it's a lot less expensive for the amount the recipe requires.
Here's where I got my Karo's Light corn syrup info and the ingredients are the same on my bottle of Karo's at home. http://www.karofoodservice.com/product_pail_light.html
Corn syrup is glucose,but I don't like the taste.I always use honey instead.