I want to make some really cool coral for a cake that is due this Saturday. I've read about melting Isomalt and pouring it over ice. Does anyone have instructions for that? Can regular sugar be melted and used in the same way? How about melted chocolate over ice? Thanks!

If you search on this site you will find a thread about melting white chocolate and pouring it over ice to create coral. I remember seeing it and filing it away in my brain for whenever I need it.

There is a picture too as far as I can recall.

i can't help you with those specific things. but i just had to do coral as well and i ended up using loosely piled rice krispy treats. a suggestion in case you can't find the other solutions. PS i think i have heard of doing it with the sugar and ice. GOOD LUCK

This was the helpful info. I received from aaversa:

Hi Sheri-
It's been a while since I've used this technique. As I remember it, you fill the bucket with ice, then pour the isomalt over the ice. The ice will melt immediately as the sugar is quite hot. Then, carefully, remove the piece of sugar that's left. It will be wet but will dry on its own. Please note it has been a while since I've done this, but from memory, that's how it's done. If I were you I would try it with just a small amount first to see how it works before you use up alot of isomalt.
Good luck and let me know how it goes.

-Alexis (aaversa)

I didn't use a large amount if isomalt so I had to wait for some of the encased pieces of ice to melt. I then blotted the coral dry, placed it in a bowl then placed the bowl in a tight sealing container of silica gel (drying medium) to dry it completely.

I have a recipe for coral that is awsome. It looks just like the real stuff. I can look for it when I get home tonight if you'd like me to. When dry it's white but you can lightly spray with an airbrush or wilton sprays and it looks really cool. Send me a pm if you want it.

Another technique is to dip grape stems (no grapes ) in melted candy melts. tap gently and you may have to redip. trim excess stem pieces, this is also a good time to sprinkle with edible glitter, sanding sugar. You can also wait until it drys and paint with a luster dust/everclear mix.

Jibbies

Ok, I went home for lunch and got the recipe so I'll post it here.
Cooked Edible Rocks:
4C sugar, 1 1/2 C water. 1/2 C stiff royal icing
Line a large shoe box with heavy duty foil. Mix all ingredients (except royal) together in heavy 4 qt. pan (preferably stainless steel). Boil mixture on high without stirring until candy theromemter reaches 275 degrees. Immediately turn off heat and add 1/2 C royal icing, stirring until icing is well blended. Pour into aluminum foil lined large shoe box. The mixture will be foamy at first, but will quickly harden to look like porous rock. If you want your rocks to look less porous, cook the mixture for less time. Allow rocks to cool completely. When cool, break rocks into desired shapes/sizes. Rocks can be airbrushed. Brush small amount of water into the holes in the rocks and sprinkle with edible glitter and it will look like a geode! Store rocks in a covered container and place in a cool, dry place away from direct sunlight. Rocks will keep indefinitely if kept dry.

Tiggy, if I use your recipe can I pour it over ice to make coral or is it just for making rocks? Also, for those who boil Isomalt, what temperature do I bring it to before I pour it over ice?

It actually looks like coral after you break it up. It's a little more dense looking then stick looking if that makes sense. It's very airy and has a lot of cavities in it. I don't know if it can be poured over ice or not.

These are the instructions I got from one of the forums, SORRY I don't remember who posted it.

INSTRUCTIONS FOR ISOMALT

Your 3:1 ratio of isomalt/decomalt (from here on in referred to as isomalt) to water is sufficient, however it is not a mandatory rule. You only need enough water to "wet" the isomalt to the consistency of wet sand. If you add too much water and the batch takes too long to cook, the isomalt will release its water and become brittle to use. In humid locations you should cook the isomalt from a dry state without using water. Remember - it caramelises at over 392 degrees Fahrenheit so if you are diligent you are not going to burn it.

Next - add your colour - whatever it may be at around284 degrees F. You add colour at this stage so there is sufficient time in the cooking process to drive off the moisture from the colour.

Finally - cook the isomalt to338 degrees F, then plunge the pan into cold water to stop the cooking, let it "stand" on a cloth for a few minutes to settle so you don't pour in bubbles from the cooking process into your casting.

It sounds to me that because you are adding the colour at the final stage of the cooking process that the moisture from the white gel is not being "driven off" evaporated. If this is the case the moisture will make the sugar sticky even though it sets.

Store all your pieces in airtight containers with a de-humidifying agent.

Isomalt will harden as soon as it goes cold and is usually warmed to around degrees 176 â 194 degrees F to work with it - make it pliable to manipulate.

320 degrees F is good for Blowing & Pulling.

338 - 347 degrees F is good for casting or blowing & pulling large pieces.

I use the same recipe as Tiggy for coral - if you want different colours,just colour the RI before using it.
It's also great for sand & gravel ( just crush with a rolling pin )