On Alton Brown's website, he sells a set of liquid measures made especially for thick and sticky ingredients that uses a plunger to accurately measure items like mayonnaise, molasses, shortening, peanut butter, and honey. They look like they would work very well for what you need.What is the best way to pour sticky liquid glucose when using it as baking ingredients?
You could try measuring your amount and putting it into a small jug then put the small jug into a bigger jug that is filled with boiling or hot water. Have done this with golden syrup and it becomes runnier and easier to manage. Or you could heat the container that the liquid is in, in hot water to make it runnier
I use the same container I measured the oil in, if the recipe called for it.
A greased spatula works great too.
What in the world are you making?
Measure the amount you wish to use in a lightly oiled container, then pour that from there.
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