Use this stock syrup to make chef Michel Roux's Raspberry Coulis and Plum Meringues.
Place sugar, glucose, and 1 1/2 cups water in a small saucepan and bring to a boil over low heat, stirring constantly, until sugar is dissolved. Let boil for 3 minutes, skimming surface as necessary. Strain through a fine mesh strainer into a bowl and let cool. Store in an airtight container, refrigerated, up to 2 weeks.