can you explain me how is isomalt sugar, is it a trade mark, i know it is use to make blown or pulled sugar but i don t know how much i have to use to prepare it recipe.thanksssssssssssssss

I think its equal product to water not sure maybe you can find recipe on foodnetwork.

That would be way too much water. Water gets cooked out of the product mostly. I use all isomalt.

Isomalt is altered from sugar. It can be quite expensive.

Here is a link to the site I bought 11 lbs. for $56.00 including shipping.
If anyone knows of a cheaper price per pound including shipping ($5.09), please let me know. I would be greatfull.



http://www.lepicerie.com/catalog/product_122129_Isomalt.html?gclid=CLSX-L-c2I4CFR7ugAodKDNF5w

To use isomalt, you want to add the smallest amount of water that you can in order for it to melt. Maybe 2 tbsp of water for each 2-3 cups of isomalt. Heat on medium to the correct temperature while stirring occasionally. The right temp depends on what you are doing with it, casting, blowing and pulling have slightly different temperatures. Before you begin, you want to make sure you have all of the tools of the trade. Here is a link that gets a very strong starting point: http://forum.cakecentral.com/cake-decorating-ftopic-9334-0-days0-orderasc-.html

Good luck.... remember that you will have some failure before you have lots of success.

marci

The only reason you add water to Isomalt at the begining of the cooking process is to distribute the heat evenly so it melts nicely. Once the Isomalt is liquid and clear you can add up to 20% water depending what you want to do with it. Anything above 20% and it will not hold up very long and sag over time.
Remember the more you reheat sugar or isomalt the more water you are cooking out and it will get harder and harder to work with. You will need to eventually melt and re hydrate it.

Hope that helps.
Any more questions feel free to PM me
I'll be teaching in Brisbane Australia in October
and re printing my sugar sculpture instructional manual.
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