I found this delicious looking recipe and I'm all set to make it, except that I don't have invert sugar and I'd rather not make any if I don't have to.  I do, however, have quite a bit of glucose syrup, and I was wondering if I could use that instead.  Would that work?  Would I need to change the quantities at all?  I'm still a little fuzzy on exactly how invert sugar and glucose syrup work–my understanding is that they both function as preservatives by absorbing water, but they have different levels of sweetness?

Thanks for any help!