Glucose syrup is widely used by confectioners, as it prevents sugar candies and adds great plasticity.
Previously, it was used mainly by professionals, but now playing complex recipes in home kitchens has become very popular. This article is for those confectioners who strive to achieve the maximum result with minimal cost and effort.
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Glucose syrup is a viscous mass, homogeneous and transparent, with an intensely sweet taste without impurities. Visually reminds liquid honey. It is used in the process of making desserts, as it prevents the crystallization of sugar and makes products more flexible. It is universally used in the preparation of:
- Glaze Thanks to glucose syrup, it hardens well, preserving shine and smoothness.
- Marshmallows and marshmallows. Here, the syrup maintains an airy consistency and increases the shelf life of the dessert without loss of aesthetic and taste characteristics.
- Ice cream, parfait, sorbet and other frozen desserts. Glucose syrup prevents the formation of large ice crystals, provides greater stability - the dish melts more slowly even at temperatures above 0.
- Caramel The finished product is flexible, with a rich taste.
On average, the working temperature of glucose syrup starts at 50 ° C - it is with it that it becomes more fluid and supple. Energy value - 316 kcal.
How to make glucose syrup? The recipe is basic
As you can see from the information above, syrup is indispensable if you are committed to a consistently high-quality result. Yes, you can buy it in any large shops for pastry chefs, but what about those who, due to their place of residence, are not able to purchase it? The need for invention is tricky, and it is possible to prepare glucose syrup at home, and its performance will not differ from the factory version. So, you will need the following products:
- sugar - 700 g;
- water - 310 g;
- baking soda - 3 g;
- citric acid - 4 g.
Cooking
1. Pour sugar into a thick-walled pan, pour hot water. Stir to achieve maximum dissolution of the sugar crystals.
2. Put the pot on a small fire and bring to a boil.
3. Pour citric acid into syrup , mix.
4. Cover the pan with a lid and, without disturbing, cook for 25-30 minutes. Focus on the color - it should become soft golden. Remove from heat.
5. Dissolve soda in 10 ml of water and pour the solution into syrup. The reaction from the contact of citric acid and soda will immediately begin - the mass will foam and increase in volume. Wait until it "calms down" completely - it usually takes up to 15 minutes.
6. Pour the syrup into a jar with a tight lid and store in a dry, dark place.
Berry Marshmallow Recipe with Glucose Syrup
This is objectively the most delicious marshmallow of all that you have ever tried. The recipe is flexible, and if desired, you can easily replace raspberries with fruits to taste:
- pitted raspberry puree - 250 g;
- sugar 1 - 200 g;
- glucose syrup - 150 g;
- large protein - 1 pc.;
- water - 160 g;
- sugar 2 - 230 g;
- agar-agar - 8 g.
Step by step
How to make glucose syrup, we described earlier, so omit this in the recipe.
1. Mix the berry puree with sugar 1 in the microwave for 30-40 seconds.
2. Beat warm mashed potatoes, achieving complete dissolution of sugar.
3. Add protein to the raspberry mass and continue whisking - the mass should lighten strongly and increase in size by 4-5 times.
4. In parallel, take syrup. For it, mix agar-agar with water, bring to a boil and add sugar 2 along with syrup. Cook the mixture until its temperature reaches 110 ° C.
5. Pour hot syrup into a berry-protein mass in a thin stream, without stopping whipping.
6. Marshmallow mass is considered finished when it clearly holds the shape attached to it (the so-called "solid peaks").
7. Transfer the mass to a pastry bag with a star attachment, put the marshmallows on a silicone mat or baking paper. Leave blanks at room temperature overnight to ventilate.
8. In the morning, combine the frozen halves in pairs, gluing them to the bottoms, sprinkle with plenty of icing sugar mixed with a small amount of corn starch.
That's all! Tasty and beautiful treat is ready. With this recipe, we have proved that the preparation of glucose syrup is not a waste of products and time, but gives a greater scope for creativity.
Mirror Glaze and Glucose Syrup
The first mention of glucose syrup among housewives appeared when the recipe for this glaze was made public. It differs from the usual chocolate coatings and fudge, as it has an intense shine, can be painted in various colors, very plastic and effective. It is covered with pre-frozen products, so that the glaze evenly lays down and quickly hardens. In this article, we will give a recipe for white chocolate that will allow you to use food coloring. Yes, it is very sweet, but it lays in a thin layer, due to which it does not affect the main taste of the treat. So take:
- glucose syrup - 150 g;
- sugar - 150 g;
- water - 75 g;
- condensed milk - 100 g;
- white chocolate - 150 g;
- gelatin - 10 g;
- dye optional.
Cooking
1. Soak gelatin in half the water.
2. Mix the remaining water with sugar and glucose syrup. Bring to a boil over low heat.
3. Pour boiling syrup onto condensed milk and chocolate. Knead without whipping. Add the swollen gelatin.
4. Mix again and add color. Punch the mass with a blender in order to achieve perfect smoothness and get rid of air bubbles. Leave the icing for 7-8 hours in the refrigerator. Use, preheating to 35 ° C.