Measuring glucose syrup without wasting it Glucose syrup is a liquid sweetener used in a lot of candy making. Unfortunately, it is incredibly thick which makes it difficult to measure. Imagine corn syrup except about three times thicker. When I measure it, a lot tends to get stuck on the spoon (or more often spoons) and then even more gets lost in the bowl I use to measure it. Are there any tricks to measuring thick syrups and other difficult ingredients?
Put the bowl on a scale and put the difficult ingredients directly from their packaging into the bowl. That way, you don't have to clean up any measuring utilities and waste no ingredients.