What is the role of glucose syrup in confections?

Glucose syrup plays a crucial role in confections by preventing the crystallization of sugar. In candy-making, controlling the sugar crystallization process is vital to achieving a smooth texture in products like fudge, fondant, and certain types of hard candies. When sugar dissolves and is heated, it can begin to crystallize as the mixture cools, leading to a gritty texture. Glucose syrup, being less prone to crystallization than sucrose, interferes with the formation of sugar crystals. This results in a more homogenous mixture, allowing for candies to maintain their desired consistency and mouthfeel.

While enhancing sweetness is a characteristic of glucose syrup, its primary function in confections focuses on stabilizing the mixture and preventing unwanted crystallization. This distinction is essential because it affects the texture and quality of the finished candy. Therefore, understanding glucose syrup's role in the process is key for anyone involved in confectionery production.