Marguerite Glucose Crystal Syrup

Marguerite Glucose Crystal Syrup is a premium professional-grade glucose syrup in a convenient crystallised format, widely used in confectionery, patisserie, and baking. Its unique crystal form makes it easier to weigh and handle than liquid glucose, while delivering all the same functional benefits — preventing sugar crystallisation, adding gloss and flexibility to glazes, and improving the texture and shelf life of caramels, toffees, and confectionery.

Glucose crystal syrup dissolves readily when heated, integrating seamlessly into your recipes. It is particularly valued for its ability to produce smooth, glossy caramels and toffees that remain pliable and non-crystalline, and for the beautiful shine it imparts to mirror glazes and chocolate coatings.

Key uses:

• Caramels and toffees — prevents crystallisation and keeps texture smooth and pliable
• Mirror glazes — adds gloss, flexibility, and a beautiful shine
• Confectionery — improves texture and extends shelf life
• Ganaches and chocolate coatings — adds shine and improves consistency
• Baked goods — improves moisture retention and softness

Explore our full Chocolate Decoration collection or browse our Chocolate and Louis François ranges. UK delivery available.