Looks like I might as well post the recipe (again) for glucose syrup:

64g Glucose (= "Traubenzucker" in German, available in a health food store ("Reformhaus") or chemist ("Drogerie") - eg. brand Morga, 250g for CHF 2.50 or thereabouts)
36ml Water

Bring both of these to boiling point in a pan and fill the liquid into a measuring jug. Fill the measuring jug up to 100ml with boiling water.

Fill the mixture into a screw-lid jar and leave to cool. Keeps ... a long while.

Some of my customers swear, however, by the Wilton brand for baking or as an ingredient for making your own sugarpaste. Other customers have said the above alternative is perfect.

corn syrup is niche? LOL

average american is literally saturated with corn. all the sugar (which they eat a lot) comes from it, also all the meat too (animals are fed corn). left over corn (grain and body) is used as fertilizer for other veggies, which feeds back corn carbon into the system...

modern corn is far from what it used to be 100 yrs ago, a protein rich grain.

less is more when it comes to corn...

but i wouldnt be bothered if i you like to continue eating more of that

How many Asians, Africans, South Americans and Europeans have you seen looking for corn syrup on the English forum?

Now I'm bugged about the geography of corn syrup and such. I'll have to go digging for some details tomorrow when I have time and am less full of wine. I will note that South America does grow quite a bit of corn and likely does use it in baking (though this is just a guess since I've only visited Belize and Brazil and Argentina). South America gave us both corn and vanilla, among other things. But now I'm curious so I'll go digging and find out for sure.

OK, let me explain myself a little better:

Somebody comes on to the forum asking where to find Barry's tea bags. Nobody has a problem with that.

Somebody comes on to the forum asking where to find British sausages. Nobody has a problem with that.

Somebody comes on to the forum asking where to find Vegemite. Nobody has a problem with that.

Somebody comes on to the forum asking where to find Greek yoghurt. Nobody has a problem with that.

Somebody comes on to the forum asking where to find corn syrup. A massive debate ensues.

Now, can anyone tell me what the difference might be between the first four items and corn syrup, if the difference has nothing to do with the fact that the last item is an American - as opposed to Irish, British, Australian or Greek - niche product?

Remember that chap who asked where to find American food in Geneva? Same old story...

Niche food* = fine
American niche food = evil

*as long as it isn't religious niche food, of course

You are actually reading too much into what I said. There is no big and sinister conspiracy. But the availability and marketing of agricultural products plus the policies that are behind these factors deeply influence what we see as "normal" product.

An example: Some really good cheeses are produced in the UK. But apparently, that was never a real priority and so the worldwide perception of cheeses from the UK is basically limited to industrially produced cheddar.

Switzerland and France on the other hand heavily push and subsidize their cheese, resulting in a totally different perception of "cheese" both in the domestic markets and abroad.


What amused me is the statement of the OP that "baking products" are hard to come by here.

Swiss people baking at home would probably be iritated by that assertion. But they'd probably complain about the lack of some products (they perceive as "normal") in the US.



Nah, the biggest controversy about HFCS is probably taking place in the US itself.

But the OP isn't looking for HFCS. That was just what everybody else read into her post, because, well, she's American so she must be addicted to poisonous chemicals because they all are, innit?

Objection your honor! I didn't, and I made that sufficiently clear.

Yes, that's what makes us so deliciously evil.