How to melt glucose? I recent backed a pie that included glucose and the recipe pretty much only said melt glucose...nothing about how to use it which lead me to much agony :)

So the question is ... is there a common ratio of glucose/water that you should use? I clearly failed in the beginning thinking that it should just be thrown into a pot and then heated...it sticks together into big blocks :S In the end I put in some water, but I assume that was a bit to late since it never dissolved 100%
If it's for a pie, by melt the recipe author probably meant to dissolve in the least amount of water.  You can do that by making a glucose syrup, as Pulse mentioned.  Place one cup of dextrose with a third of a cup of water in a pot and heat until dissolved.  Commercial glucose syrups are typically 10 to 25% water.

If you melt solid glucose in a pan, which happens at about 146&deg;C, it will burn.