I recently bought a DVD on cake decorating (from Jennifer Dontz - her CC username is JenniferMI... check out her cakes; they're STUNNING!).
She makes chocolate fondant, which calls for corn syrup.
I emailed her to ask if I could use glucose - as we can't get corn syrup here, but I thought they looked similar. She repliedI tried the glucose in my choc. fondant and it worked like a CHARM! I couldn't tell any difference when I used that OR the cornsyrup. I made wedding cakes with both and tried to compare, no difference. I did dilute the glucose just a bit. Take a one cup measurement container and add 2 teaspoons of water into the cup, then fill the cup up with glucose. You probably will want to heat it a bit in the microwave to melt it down, glucose is so thick. Blend and proceed with the normal instrucions. I think glucose is just condensed corn syrup. That is the only ingredient on the label. So adding the water just makes it corn syrup the way we buy it over here.
This is going to open a whole new world of recipes!!!
Hope this helps.