Glucose Syrup – Removing Liquid Glucose Stuck on Furniture

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°C, it will burn.

In boiled syrup candies like this one, glucose is often used as an insurance policy to keep all the rest of the sucrose in the recipe from crystallizing. The dissimilar sugar molecules in the solution interfere with the sucrose crystallization and they instead form smaller crystals and the candy has a smoother texture.

You can easily use glucose syrup in this recipe. As it adds a little water you will have to boil the syrup a little longer to reach the desired concentration (and thus temperature.)

As far as the ratio- You can look at the label of your syrup to see the glucose content and use that as a starting point but don't worry about being too exact in your conversion. As the glucose is simply for interference small variations aren't going to make much of a difference. Often when I am making candies like this I will just eyeball a tablespoon or two depending on how much candy I am making.