I've only used it in fondant icing.

I have used glycerin with watercolor paints, but I've not used it in baking. It is a laxative, and I try to avoid those.

I have used it way in the past, but I'm thinking it was for candy or something like that, not regular baking with flour, and by the drop, not the spoon. I would hesitate to use it for the reasons Lars stated. If you want to retard staling and drying, try some sourdough starter. I think discard, if you have a healthy old starter would work as well. Just sub for a similar amount of flour and water in your baking. I use discard in bread all the time, but it would work fine in cake or pastry. I'm not as sure about cookies. Pies (and portions of pie) and cookies freeze really well if you have too much to use up in time, but both also usually keep fairly well.. **Note: If you don't have a good starter and don't want to wait to develop an old, strong one, you can get one for the price of a couple of stamps and envelopes: https://carlsfriends.net/source.html

It does have a sweet taste.

And no, I've only used it for making bubble solutions. And it's in the vanilla bean paste I buy.

Could you share your recipe for bubble solution? Granddaughter (16 months) is obsessed with 'bubbas'.

I always thought "salt" was a natural preservative.....so ...no....adding more wasn't necessary. I try to avoid additives. I often freeze baked goods if I have extra.

I would caution against using glycerin in a bubble solution. It leaves a sticky hard residue when it dries. I don't know how high a concentration would do this, maybe just a drop or two wouldn't.

Where I live, it also attracts ants. Glycerin is the ingredient in Terro Ant Bait that makes it sweet and lures ants to eat it. It dries to a hard finish and has to be removed with hot water soaks using a damp towel.

This is the bubble solution I've used in the past - sugar or corn syrup provide the same effect as glycerin and cost a lot less. They all help keep bubbles moist so they last longer.

1 cup of distilled water (240 mL), 2 tablespoons of Dawn® dish soap (30 mL), 1 tablespoon of Glycerin (15 mL)

I make a gallon at a time and store it in repurposed plastic jugs.

I also often use about double the dish soap - Joy works well too.

Thank you. Neither Dawn nor Joy are available here but it seems Fairy is similar so I'll try that.

If you are worried about sticky residue and who needs soap all over the house, you take it outside. We made our own as kids. Used some cheap dish soap called Trend.

Like Floral I have used it in fondant but only the sort I wanted to liquify.

patricia

Bubbles INSIDE! That's ridiculous, soap sitting on wood=not good. We used to make our own too-dawn and tap water will do it. I would imagine any liquid dish soap would work. Back in the day I read the glycerin is helpful if you are trying to get large bubbles, i.e. using a hoola hoop etc. I've never heard of it being used in cooking. Sounds like a chemical preservative. No thanks.

Bubbles are always an outside activity for our campers - it's not just popping bubbles that make a mess - kids will drip and splash.

We do make giant bubbles - using 2 smoothie/boba straws and cotton string:

And you can witness the mess - it's a good thing it's soap 😄

P.S. I find honey in baked goods has a similar effect, moisture wise

Glycerin which is mostly glycerol is a perfectly respectable natural substance found in both plants and animals.

patriciae

Using it outside makes it less sticky when it dries?

Using it outside means it's easy to hose off, including the children.

It's the surfactant in the liquid soap that makes the bubbles, therefore a soap with sodium lauryl sulfate will make better bubbles. The brand doesn't matter. I've also heard that sugar syrup works as a stabilizer for big bubbles, but talking about sticky mess (notice that the latter is why I've never tried the former, nor glycerin).

I've never tried the honey for longevity in baked goods but it makes sense!

Yes, I haven't used glycerin for a long time - corn syrup works quite well