Is "liquid glucose" the same thing as corn syrup? I am planning on makeing sugarpaste,fondant..?
Lisa

I wasn't sure so I googled it ...

http://www.ochef.com/784.htm

In cooking terms, corn syrup in this country is very often referred to as glucose. But it is not pure glucose; it also contains a fair bit of another, more complex, sugar, dextrin. Also, in that corn is largely an American crop, corn syrup has not been widely available in Europe. So your European cookbooks are really calling for pure glucose, which has probably been processed from grapes or honey.

Pure liquid glucose is available in supermarkets in Europe, but, as far as we can tell, is only available for commercial applications in the US. So now that you've learned all that you need to, use light corn syrup in your baking and frosting projects. Who's going to notice a little extra dextrin?

It's not exactly the same thing but you can use corn syrup with the same results. At least I assume the same results. I always use corn syrup in mine. Glucose is just too expensive.

thanks that is the site i found too but was not 100 % sure about it... and I will try it because micheals or hobby lobby is over an hour drive...
Lisa

Wilton carries Glucose so you will probably be able to find it in any cake store. Also you may want to try a pharmacy. I want to say they carry Glucose as well.