Glucose syrups increase shelf life by controlling chewing and moisture balance of the product. Glucose is used due to the feature of volume enhancement, inhibition of crystallization, stability of viscosity and improvement of product sweetening properties and increase of shelf life. It also gives shine and transparency to the product. They create taste, color, soft and uniform texture and mild sweetness in caramel. Acidic glucose syrups with DE=42 are often used, but the characteristics of viscosity, color development and strength of these products change due to the use of different glucose syrups. The higher the concentration of the syrup used, the more stretchable the caramel will be. Syrups with higher DE increase the flowability of the product and syrups with lower DE cause a stiff product with low chewability.

Maltose syrup creates light-colored caramels with a creamy appearance.

The use of dextrose in these products reduces sugar consumption and at the same time leads to coloring effects along with increasing aroma and flavor. Especially in products that contain milk protein in their formulation (due to Maillard's browning reaction). One of the side effects of using dextrose in combined formulations is keeping the viscosity of cooked toffee in immersion containers constant, which reduces the waste related to the product becoming hard and sticky. The amount of consumption is up to 10% by weight of sucrose. Fudge is a crystallized product. A large amount of dextrose syrup is used to prevent drying. This process makes the product sweeter while the texture of the fudge becomes softer. If drying is not desired, a large amount of maltose syrup can be useful.

The use of dextrose in these products reduces sugar consumption and at the same time leads to coloring effects along with increasing aroma and flavor. Especially in products that contain milk protein in their formulation (due to Maillard's browning reaction). One of the side effects of using dextrose in combined formulations is keeping the viscosity of cooked toffee in immersion containers constant, which reduces the waste related to the product becoming hard and sticky. The amount of consumption is up to 10% by weight of sucrose. Fudge is a crystallized product. A large amount of dextrose syrup is used to prevent drying. This process makes the product sweeter while the texture of the fudge becomes softer. If drying is not desired, a large amount of maltose syrup can be useful.