Glucose Syrup from Pastry Star is a clear, enzyme converted syrup that pours thick and slow and tastes cleanly sweet without the sharpness of table sugar. It is one of the workhorse ingredients of a candy kitchen, used wherever sugar needs to stay smooth instead of turning grainy.

Measuring 42 DE, it holds crystals in check in caramels, nougats, fondants, and pulled sugar work, and it lends body and shine to jams, jellies, dessert sauces, and fountain syrups. The same moisture holding character keeps ice creams and sorbets softer on the scoop and gives glazes a wet, glassy finish that does not dull overnight.