So my wife decided after watching a story on the local news that she wanted to make some lollipops. So I looked up recipes on hear for her. When I told her she needed to add glucose or some other ingredients she said they didn't on the news. So we made them the way she saw it done and they came out fine. We just heated the syrup to 295 degrees and poured into the forms. They came out good. So my question is why do some recipes add other ingredients like corn syrup, Kero syrup, or invertase( spelling?). Is this something that extends shelf life? Thanks for replies