Glucose Syrup from dry Dextrose

ernie_kay

Hi all. I can't find a good answer here and all the threads seem very old.

I have plenty of dry dextrose powder (I home-brew) and need to make glucose syrup (for the wine gums) as plain white syrup doesn't seem easy to find near me.

So... For a given amount (say 100g) of glucose syrup, what would be my dextrose/water amounts? I can scale from there.

Do I need to heat it to dissolve (I'm assuming so due to what I expect to be very high concentrations of dextrose)?

Thanks in advance

brian_martin2001

This, like any type of candy or confectionary is more dependant on temperature. If you take water, mix it with sugar, you have nothing more than sugar water until the water starts to evaporate. To speed this along, generally you great it. The consistency, sugar concentration and sometimes heat related changes, have a very specific relationship to the temperature. When dealing with regular sugar (sucrose), to get a syrup, you mix sugar and water, and then heat it until it reaches 110 to 112 °C (230 to 234 °F). I would imagine it's not too different with other types if sugars. I would start with equal parts by weight dextrose and water, and then heat it to the temperature about. As soon as it hits that temperature, pull it off the heat, and you should be good to go. Good luck.