Cooking note spun off a San Francisco Bay Area forum question on where to find this sugar.
Glucose (aka dextrose), the classic simple sugar and the basis of corn syrup, has long been used in candy recipes like fondants and fudge, to control crystallization (i.e., keep it fine-grained). It's the reason corn syrup is added to fudge recipes, and why cream of tartar is in classic home fondant recipes and vinegar in hand-pulled taffy recipes: as the ingredients cook down in a boiling syrup, these acid additives partially break down household sugar (sucrose) into glucose to achieve the desired crystallization behavior later as it cools.
I'm recalling all this from candy making experience decades ago, but the information was widespread and in home cookbooks.
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