Handling Glucose Syrup

ParkerCook_66639

In one of the macaron videos (the jam, perhaps?) you added what seemed to be a semi hard glob of glucose syrup. It looked so much easier to handle than room temp syrup! What did you do?

Chris_Young_80640

@ParkerCook — It would be great if you could post this and other course questions on the course discussion page, since we'll get to it faster that way and because other people taking the course then get the benefit of the Q&A. But the quick answer is that we kept the tub of glucose syrup in the refrigerator.