by Dessert Professional | The Magazine Online
Has anyone ever tried to use glucose instead of corn syrup when making French almond nougat? I want to experiment with this and was wondering if anyone has. If so, what was the outcome?
▶ Reply to This
Welcome toThe Connect Network
Sign Upor Sign In
A social network where dessert professionals & others connect & share tips, techniques, recipes, & photos for all things dessert.
We offer several advertising solutions across our network of sites, our print publication, and events.
Read about our Digital Advertising Solutions and request our Rate Card >>
Download the DessertProfessional.com Digital Mediakit.
© 2017 The Connect Network by DessertProfessional.com
Report an Issue |
Terms of Service
Please check your browser settings or contact your system administrator.