I am very much pleased with your products, helpful and interesting videos, etc. and customer service.
I made a mistake yesterday of not putting the 20% Off code when I checked out. I then immediately sent an email to inform Sweetwise about my mistake. When I got up this morning, I found an email from Sweetwise telling me that the 20% will be refunded in a few days. I really do appreciate the help and more power to your company!!!
Glucose is very thick corn syrup 1 pound of glucose is about 1 1/2 cups Note: This product is prepared and packaged using machines that may come into contact with wheat/gluten, eggs, dairy or dairy products, peanuts, soy, tree nuts.
For baking: Dry ingredients like flour are best measured by weight rather than volume. For every 500 grams, or roughly 1.1 pounds of flour or other dry ingredients, use 1 tsp glycerin.
For Fondant: Add 2-3tsp of Glycerin to 2 pounds of rolled fondant to help keep it smooth and avoid cracking.
For keeping candy soft: Add 2 tsp Glycerin to every pound of candy (like caramel, taffy, candy centers, etc.).
For Royal Icing: Add 6 drops of Glycerin to every Royal Icing recipe that starts with 2 pounds of Powdered sugar to keep from hardening.
In American Style Buttercream: To help creaminess and to help avoid cracks, add 2 tsp Glycerin to every 4 cups of icing.
To Moisten Dried out Food Coloring: Add an equal amount of glycerin to completely dried food coloring to rehydrate. If color is thick but not solid, add a few drops at a time and mix until desired consistency is achieved.
To Clean Art Brushes: Rub a few drops of Glycerin into the bristles of an art brush to remove excess color and rinse clean.
Just for Fun Homemade Bubble Solution: Mix 1/2 cup Liquid Dish detergent (like Dawn), 4.5 cups water, and 4 Tbsp Glycerin. The longer the solution sits, the bigger the bubbles will get before popping.
Used to make smoother cordial fondant centers. Typically added to fondants or candy centers before dipping. A natural enzyme derived from yeast converts sugar (sucrose into invert sugar, thereby preventing crystallization of sugar in finished candy).