StillSmart

hi folks can someone tell if i can use dextrose instead of liquid glucose because i am making tia maria and it says add liqueur base A, Alternately 200ml sugar and 80ml liquid glucose, which would be more cheaper than the liqueur base A THANKS MARBAKER

I have noted a simple dextrose syrup recipe for liqueurs that call for dextrose being about 70% of a solution in water. So, in your case, you would prepare 56 g of dextrose with 24 ml of clean water to make 80 ml of liquid glucose.

Spud1700 posted these fine words of wisdom on another forum that may be of use to you MARBAKER

Try making your own bases and see what you think.
Add sugar to water and then gently heat on a stove while stirring continuously, simmer for 20 mins until all the sugar disolves (if you have it to hot you will end up with caramel) as it cools it will thicken and you have your base.

also, most people are unaware that dextrose is a trade name and when you think on what it costs for a small bottle/pot of liquid glucose and how much of it that could be made from a kilo of dry, for a tiny amount of effort that\'s a hell of a saving.....

thanks for the info folks much appriciated THANKS MABAKER

To clean up my advice above, prepare 230 g of dextrose in 100 ml of clean water. Heat gently for 20 minutes stirring constantly to avoid caramelization. The resulting syrup will reduce somewhat. Allow it to cool. Use in quantities as directed by your recipe.
Source: http://www.thbs.intas.net/p_f_sugar_dextrose_syrup.htm
I, too, have been looking to cut costs. It's silly to buy the smaller bags for regular liqueurs if one has a large sack of dextrose.
The recipe above can be doubled or otherwise extrapolated as necessary with any leftovers saved for next time.

Bulk supplier of Dextrose
http://www.bulkpowders.co.uk/product.ph ... 4QodIUnLLg
Pyro