A thick, clear form of sugar which is produced by the breakdown of starch cells that have been treated with acids or enzymes and then fermented to form sugars. The thickness of the liquid glucose depends on how much the starch cells have broken down. It can be produced from corn, starch, potatoes, grapes, and honey (corn being the most common). In fact, liquid glucose is known as corn syrup in the USA. When glucose is mixed with maple syrup, it is called pancake syrup. Glucose is most commonly used in confectionery to give elasticity to caramel or sugar piece and to help prevent crystallization. It can also be added to chocolate to produce a modeling paste.