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Recipes with glucose syrup

4 recipes that use glucose syrup, with photos, step-by-step instructions and cook times. The quickest, Pańska skórka, takes 45 minutes. It is most often cooked with dark chocolate, granulated sugar and lemon juice.

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MässmoggeHazelnut-filled striped sweets

Every autumn the Basler Herbstmesse, Switzerland's oldest fair, fills the old town with rides and stalls, and the smell of boiling sugar from the stands selling Mässmogge, glossy striped sweets in bright colours with a soft chocolate-hazelnut centre. They are made by pulling hot sugar until it turns satiny, wrapping it round a rope of filling and snipping it into little pillows. It takes practice and a sugar thermometer, and adults should do all the hot work; children can help once the sweets are cool. Chef's tip: work on an oiled silicone mat near a low oven, so the sugar stays pliable for longer.

75 minSwissDessertsGluten free
by KrazyBadal 0 views

Szaloncukor (Hungarian Christmas tree candy)

Every Hungarian Christmas tree carries szaloncukor: sweets wrapped in shiny foil and fringed paper, hung from the branches in December and quietly eaten, one by one, by everyone in the house until Epiphany. The classic is soft white fondant, but the centres vary: tart fruit jelly, coconut, marzipan or nut. Here there are two fillings, raspberry jelly and coconut fondant, both coated in dark chocolate, so each bite gives a snap of chocolate and then a tender, melting middle. They are lovely with coffee or as a small gift. These are egg-free with no animal setting agent: the fondant is just sugar syrup cooked to the soft-ball stage and worked until it crystallises into a smooth, white paste, so no egg white is needed, and the jelly is set with agar-agar, which gives clean cubes that hold their shape at room temperature. Chef's tip: let the syrup cool to about 45°C before working it; the common mistake is starting while it is still hot, which grows coarse crystals and a gritty fondant.

180 minHungarianDessertsVeganGluten free
by KrazyBadal 0 views

Pańska skórkaChewy pink and white candy

On 1 November the paths outside Powązki cemetery in Warsaw are lined with sellers in white coats breaking off chunks of pańska skórka from big pink-and-white blocks. The name means ‘lord's skin’, and the candy is chewy, sticky and pull-apart, like a firm marshmallow crossed with nougat, smelling of vanilla and a little lemon. It is made by whipping a hot sugar syrup into egg whites, so the whites cook as you go; pasteurised whites make it safer still. The usual slip is under-cooking the syrup, which leaves a mass that never sets. For the pink half, use a plant-based colouring such as beetroot powder, not carmine, which is not vegetarian. Chef's tip: use a sugar thermometer; 125 °C is the number that matters.

45 minPolishDessertsGluten free
by KrazyBadal 0 views

CuberdonsRaspberry cone candies

Cuberdons are the purple, cone-shaped sweets sold from handcarts on the Groentenmarkt in Ghent, where locals call them neuzekes, 'little noses'. A thin, firm sugar crust encloses a syrupy raspberry centre, and they only stay that way for about three weeks before the inside crystallises, which is why they have never become an export. They are made with gum arabic, not gelatine, so they suit vegetarians and vegans. Making them at home is a fun weekend project: the syrup is poured into cone-shaped hollows pressed into a tray of dry cornflour, which slowly draws moisture out and forms the crust. Chef's tip: use a sugar thermometer and be exact; just a few degrees too low and the cones never form a crust, a few too high and they set solid all the way through.

65 minBelgianDessertsVeganGluten free
by KrazyBadal 0 views

Goes well with glucose syrup