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Recipes with liquid glucose

3 recipes that use liquid glucose, with photos, step-by-step instructions and cook times. The quickest, Halawet el mouled, takes 50 minutes. It is most often cooked with egg white, sugar and butter.

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Flødeboller

Flødeboller, 'cream buns', are Denmark's favourite party sweet: a soft, fluffy meringue foam piped onto a thin wafer or marzipan base and dipped in dark chocolate, so it bites like a cloud in a crisp shell. Children take them to school on birthdays, and Copenhagen chocolatiers make fancy versions with liquorice or raspberry. This version uses a cooked sugar-syrup meringue, so the egg whites are heated safely. A common mistake is dipping warm foam into chocolate; it melts and slides. Chef's tip: chill the piped foam well, then pour the chocolate over rather than dipping, which is easier and gives a smooth shell. For gluten free, use marzipan bases.

80 minScandinavianDessertsGluten free
by KrazyBadal 0 views

Halawet el mouled

For weeks before the Mawlid an-Nabi, the Prophet's birthday, sweet shops all over Egypt build towering displays of halawet el mouled beside the brightly dressed sugar dolls and horses. The boxes hold slabs of brittle: simsimiya made with sesame, fuliya with peanuts, hummusiya with roasted chickpeas and goziya with coconut, all crisp, glassy and nutty. This recipe makes the two most popular, sesame and peanut; swap in roasted chickpeas or coconut for either. Hot sugar burns badly, so keep children away and work with care. The mistake that ruins brittle is stirring the syrup before it boils, which makes it crystallise into grainy sugar. Chef's tip: oil the rolling pin and the tray; the brittle sets within minutes, so have everything ready first.

50 minEgyptianDessertsGluten free
by KrazyBadal 0 views

Gaz

Gaz is the sweet every visitor carries home from Isfahan, sold in round tins of floury, pistachio-studded pieces at the bazaar near Naqsh-e Jahan square and handed round with tea at Nowruz. Isfahan's confectioners make it with angebin, a sap gathered from tamarisk shrubs, which is hard to find abroad; this home version whips egg white into a hot sugar and glucose syrup to get the same soft, chewy, white nougat, scented with rosewater. A common mistake is pulling the syrup off the heat too soon: below 140 °C the gaz stays sticky and never sets. Chef's tip: cut it with a knife dipped in hot water and toss the pieces straight into flour so they don't stick to each other.

50 minPersianDessertsGluten free
by KrazyBadal 0 views

Goes well with liquid glucose