It is usually manufactured from the starch of corn and is
put on the market under various trade names, but generally it is called
_corn sirup_. Many persons have long considered glucose a harmful food,
but this belief has been proved untrue. Glucose has come to be
absolutely necessary in some candy making in order to produce certain
results. The glucose that the confectioners use is a heavier, stickier
substance than the sirups that can be purchased for table use or for
cooking, but these do very well for most candy-making purposes. However,
none of the glucose preparations are so sweet as sugar, maple sirup,
or honey.
14. Glucose will not crystallize nor make a creamy substance; neither
will it permit any substance that contains more than a very little of it
to become creamy. A creamy candy containing a small amount of it will
remain soft longer than that made without it; also, it will cream
without danger of the formation of large crystals. Because of these
characteristics, which are responsible for its use in candy making, a
mixture containing glucose will not "go to sugar." Taffy-like
confections and clear candies contain a large proportion of glucose,
while any that are intended to be creamy, such as bonbons and the
centers for chocolates, have only a small amount, if any, glucose
in them.
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