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WTF Glucose DE42: Control Sugar Crystallization
In the candy-making process unwanted crystallization can ruin a hard day’s work in a second. Using Glucose DE 42 to replace part of the sugar in your recipes will help ace your sweets. But there’s a very special golden ratio that you need to know to use this special ingredient properly. Scott and Janie uncover the intricacies of Glucose DE 42 and a smooth peanut butter fudge… on this week’s WTF
Product Links:
Glucose DE42 Powder
Recipe Link:
Peanut Butter Fudge
1 Minute DIY Honey Comb
References and Other Links you Might Like!
WTF – Sugar Substitutes
WTF – Isomalt
WTF – Weight vs Volume
About ‘We Transform Food’
We Transform Food is a weekly series from Modernist Pantry exploring cool ingredients and gadgets that can help any chef transform food into more memorable experiences.
3 Comments.
I used to buy a small tub of syrup whenever I made ice cream. Way more than I needed. So this sounds like a good substitute. The heating process looks, ahem, delicate if you don’t have a Control Freak. And, I really do want one but cannot afford it right now. I have a gas cooktop, electric oven and a good sous vide setup. Do you think that heating in a sous vide bag would work? Thanks, Peter
do you have a powder product i could coat on jerkey to make it less sticky but also not show up like a white powder on the product?
We do not have anything that would do this.