There are SEVERAL types of Smooth-On silicone and urethane. You've heard about Oomoo 30 on here but there is a brush-on silicone as well. The technique is similar to Ammonia based Latex but the moulds are a little more durable. The cost is WAY higher though.
The Latex mould should have worked more then once? Did you oil it between uses?
www.kincaellan.com
OK, so I'm about to make my mold. I tried making one yesterday but I had emptied out the beer and while I was "painting" the mold builder onto the bottle (bottle was on a flat surface) it kept tipping over! So now I went and bought two more bottles of beer (one in case I mess up again) and I am planning on leaving it unopened so hopefully the weight will keep it from tipping over. I do have one question which may sound so stupid (sorry) but are the sugar bottles (finished product) hollow? I know this is a dumb question but I want to be certain. They look solid in the pictures but I read somewhere in the instructions on the wilton forum and it seems to be hollow (but I am not positive and don't wanna mess it up).
Thanks so much! I hope my mold is successful this time. Any suggestions and tips will be greatly appreciated!
hope it helps I can't find out what the temperature of the sugar and karo syrup is supposed to be. Can you tell me? Thanks!!
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Thanks for the video Kayla and thanks to Sweetresults for starting the thread. Also thanks to everyone who has given info on here. I am going to try this week and I hope that I have some good news and pics to share w/my fellow CC friends. Good luck to all
Great thanks for telling me on the sugar bottles!!!!
If your bottles get too sticky you can spray a little Baker's Joy on them and wipe off any excess. Try it on a piece of the sugar ice first, just to be sure you like it.
I add the color after it has comes up to temp, right before I pour it into my mold. You can add candy flavoring at the same time as the color.
I did some searching around for isomalt and the best price I found was here:
https://www.countrykitchensa.com/catalog/product.aspx?T=1&productId=634815
2C=1 lb for $3.85
I couldn't get my "crushed ice" to stay white even though I tried several different recipes w/ granulated sugar so I'm going to play around w/ the isomalt.
Melanie Mc.
I've never worked with myself so I hope this is what your looking for:
https://www.thelowcarbgrocery.com/catalog/product_info.php?products_id=1402&osCsid=1113c702939664b23a3da503bd734d10
When using isomalt do you use the same amount as sugar and add it to the corn syrup?
You just use isomalt and sugar. The recipe I have is 4 parts isomalt to 1 part water. I got this reply from a chef when I posted on another forum:
"For Pulling, and blowing: 4 parts isomalt and 1 part water. Boil to 170C/340F."
"For Casting, Spinning and Piping: Melt directly, or with a small amount of water. Boil to 380F. The less water you use, and the higher temp you boil it to, will increase the lifespan of your product."
I never take it above 150C (302F) or so since I prefer the clear color at that temp. There is also no need to add any acid. You can also re-melt any leftovers. It's a great product, it just doesn't taste very good."
When using isomalt do you use the same amount as sugar and add it to the corn syrup?
You just use isomalt and sugar. The recipe I have is 4 parts isomalt to 1 part water. I got this reply from a chef when I posted on another forum:
"For Pulling, and blowing: 4 parts isomalt and 1 part water. Boil to 170C/340F."
"For Casting, Spinning and Piping: Melt directly, or with a small amount of water. Boil to 380F. The less water you use, and the higher temp you boil it to, will increase the lifespan of your product."
I never take it above 150C (302F) or so since I prefer the clear color at that temp. There is also no need to add any acid. You can also re-melt any leftovers. It's a great product, it just doesn't taste very good."
So you're saying I add sugar to the isomalt? How much sugar to how much isomalt?
I'm SO sorry...I meant isomalt and WATER. the isomalt takes the place of the sugar. I'll edit my previous post 
P.S. edited to say I can't edit the previous post because I don't see the edit button.
I'm SO sorry...I meant isomalt and WATER. the isomalt takes the place of the sugar.
Hi eatdessert1st, quick question. I found Isomalt (wohoo!!) but do you mean I should add water to Isomalt instead of karo-syrup? and what are the exact measurements with Isomalt?
I actually looked for Isomalt to make clear ice, but can I also use it to make the bottles?? will it have the same consistency?
I apologize if someone have asked this questions before.
Thank you all!!
Thought I'd share my isomalt results. I used 1 C isomalt and 4 T water. Brought 1st batch up to 320F as one recipe suggested but the ice had a yellowish cast 
2nd batch I brought up to 285F with clear ice results. 
I was a bit disappointed w/ the 1st batch as I thought that isomalt stayed clear at higher temps but I'm sure there are variables....anyhoo... I'll be sticking with 285F from now on. I did make green bottles from a regular sugar recipe: 1 C sugar, 1/8 c corn syrup, 1 T water... added about 1/4t green air brush color at the end. Again 285F. I was nervous it would caramelize too much but it didn't. The pic is a mix of the 2 ice batches so that's why it has a yellowish cast...if isomalt weren't so expensive I'd use it a LOT more!
I am very excited to be making a sugar bottle for my brother-in-law's 50th birthday cake. However, I seem to have a lot of little bubbles in my final bottles. Is this from stirring the sryup/sugar concoction, not stirring it, pouring while too hot? Any ideas how to avoid all the little bubbles? Thank you!
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