Powdered dextrose – I just bought some powdered dextrose or use in our gelato. However, I want to use it in our truffles. Possibly make invert sugar or glucose syrup. I’ve had a hard time finding the technique.. I understand the science behind the sugar… can I use 1/2 dextrose and 1/2 sugar and some invertase to make a glucose syrup??? Help. Thanks.
Most recipes for making a glucose syrup call for cream of tartar. Invertase will take a fondant-like sugar product and over time turn it liquid. This is how chocolate-covered cherries with a liquid filling are made.