Glucose DE42: Control Sugar Crystallization. WTF - Ep. 178

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

Check out the full WTF Article on the blog:
https://blog.modernistpantry.com/wtf/


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Product Links:
Glucose DE42 Powder
https://www.modernistpantry.com/gluco...


Recipe Link:
Peanut Butter Fudge
https://blog.modernistpantry.com/reci...

1 Minute DIY Honey Comb
https://blog.modernistpantry.com/reci...


References and Other Links you Might Like:
WTF - Sugar Substitutes
https://blog.modernistpantry.com/wtf/...

WTF - Isomalt
https://blog.modernistpantry.com/wtf/...

WTF - Weight vs Volume
https://blog.modernistpantry.com/wtf/...

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• #molecular_gastronomy
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• #glucose_de42_syrup
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• #peanutbutter_fudge
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• #sugar_crystallization
• #isomalt
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• #sweets