Glucose honey
Glucose honey is considered one of the ingredients used in the preparation of many recipes for sweets, such as polishing tarts, cooked fruits, making sesame, fava beans, chickpeas, malban, basbousa, and others. It is considered the perfect alternative to using natural honey in preparing everything mentioned, due to the simplicity of its preparation. And it's cheap. In this article, we will talk about the method of glucose honey, glucose honey with marshmallow, and malban with glucose honey.
Glucose honey method
the ingredients
- Two cups of sugar.
- Three quarters of a cup of water.
- A quarter teaspoon of tartar powder, or a tablespoon of lemon juice, or white vinegar.
- Pinch of salt.
- A cup of cold water.
How to prepare
- Place the ingredients in a cooking pot, then raise it over medium heat, and stir until the sugar dissolves completely.
- We stop mixing the ingredients once the mixture boils over the fire, to allow it to solidify and for the sugar to dissolve well.
- We leave the mixture to boil on the fire for no less than twenty minutes, during which we test it by placing small dots of it in a dish containing cold water. If the mixture clumps and becomes easy to shape by hand, this means that it is ready.
- Pour the glucose honey into clean, sterilized glass containers after it has cooled, and store it in the refrigerator until use.
Glucose honey marshmallow method
the ingredients
- a glass of water.
- Three cups of sugar.
- A teaspoon of vinegar.
- Ten pieces of marshmallow.
How to prepare
- Heat the water, sugar, and vinegar in a deep pot over medium heat until it begins to boil, making sure to brush the edges of the pot with cold water so that the sugar does not stick to the sides of the pot and change its color.
- We add the marshmallow pieces to the syrup, and stir gently until it dissolves completely. This process may take us from five to seven minutes until the ingredients are combined, and we obtain pure honey free of any lumps.
- We put the glucose honey in a bowl until it cools completely, then we keep it in the refrigerator until use, knowing that it is stored for a month, or two months, depending on the preservation conditions.
Malban method with glucose honey
the ingredients
- Half a liter of water.
- Half a kilo of sugar.
- Three tablespoons of lemon salt.
- Three tablespoons of gelatin powder.
- One hundred and fifty grams of glucose honey.
- Seventy-five grams of starch, dissolved in one hundred grams of rose water.
- Five grams of vanilla, or rose essence.
- Sugar Icing.
- Starch, for coating.
How to prepare
- Put the water and sugar in a deep pot on the fire until it boils.
- Add the glucose honey, and stir until the mixture becomes cohesive and thick in consistency.
- Pour the starch dissolved in rose water over the mixture, making sure to stir constantly for fear that the mixture will clump. This process may take about half an hour.
- Now we add lemon salt and rose water and continue stirring until we have a soft dough with a smooth surface.
- We grease a tray with a little oil and an amount of powdered sugar, then spread the dough in it, making sure to wet our hands with cold water so that it does not stick to it while rolling out.
- We leave the milk until it cools completely, then cut it, dip it in powdered sugar and crushed nuts, and serve.
