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Every candy recipe calls for glucose syrup, but I cant find one in my area. I can make inverted syrup before cooking, but does making syrup and adding it to the sugar is the same as adding sugar (amount of sugar from recipe plus amount of syrup) + acid without intermediate step?

Kezif Garbian
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This is anecdotal rather than hard kitchen science, but I have personally made a wide variety of the recipes in Greweling's "Chocolate and Confections" - hard candy, taffy, jellies, gummies, toffee, marshmallow, fondant and caramels (as well as cream and butter ganaches). In every single case I replaced "glucose syrup" in the recipe 1-1 with basic store-bought corn syrup, and in every single case the recipe turned out just fine.

Guildenstern
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