Glucose is an inverted sugar I use in many of my meringue-based frosting recipes, like my Angel Feather Icing and silky ganache.

It adds a beautiful shine to frostings.

You can use glucose for so many things, add it to ice creams to keep them soft and smooth, or to cookies to make them fudgier.

You can always substitute glucose with light corn syrup in my recipes.

Glucose syrup is found at most supermarkets or on amazon.