What is an acceptable formula for making poured sugar?

The correct formulation for making poured sugar typically requires a balance between sugar, water, and glucose to achieve the desired texture, workability, and glossy finish. In this instance, a composition of 100% sugar, 50% water, and 20% glucose strikes the right balance.

Sugar provides the primary sweetness and structure, while water is essential for dissolving the sugar and achieving the right consistency. Glucose contributes to the stability of the sugar syrup, minimizing the risk of crystallization during cooling, which is critical when creating poured sugar.

The specific percentages in the correct answer reflect a practical approach. The 50% water allows the sugar to dissolve adequately yet retains enough sugar concentration to maintain the syrup's integrity when poured. The inclusion of 20% glucose aids in creating a smooth texture and improved handling properties, making the poured sugar more pliable and easier to work with.

In contrast, other options may result in either too high a water content, which could lead to overly liquid syrup that doesn’t set properly, or too much glucose, which could alter the flavor or texture unfavorably. Therefore, the combination of 100% sugar, 50% water, and 20% glucose provides a balanced and effective formulation for successful