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Real Sugar vs. Isomalt - can real sugar stay clear????

post #1 of 31
5/31/09 at 5:20pm
Thread Starter 
I've used real sugar to make "glass" tiles for a cake (like the cake challenge cake) and I've used isomalt to do the same. The real sugar ones tasted great but the hot pink color turned peach because the sugar got a yellow tinge to it. The color in the isomalt stayed true and popped, but the tiles taste GROSS!!!

Is there any temperature or way to cook sugar to have it at "hard crack" and also clear like ice?????

Does anyone have any OTHER remedies for my problem???

PLEASE HELP! LOL!

Amy
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post #2 of 31
5/31/09 at 5:27pm
Thread Starter 
The "peachy" colored ones are the sugar...

The "hot pink" ones are the isomalt (Diabetic Sugar Substitute)...
LL
LL
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post #3 of 31
5/31/09 at 8:02pm
i can't help, but i'd love to know the answer to this, too. i tried tiles for the first time tonight and they worked really well, just not the color i was truly hoping for because of that tinge.

i have to ask anik2grls, how did you get the tops (which would be the bottom when you're pouring) of your tiles so smooth and shiny? mine came out mostly matte and with little air pockets (though i suppose i could have knocked the air pockets out had a i tapped the mold??) the bottoms (which would be the side that faces up when you pour the sugar in) came out very shiny, though.
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post #4 of 31
5/31/09 at 8:13pm
I cant get it to stay clear I do the sugar bottles and the only way I can is to use isomalt. Wish I could help.
Denise
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Denise
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post #5 of 31
5/31/09 at 8:21pm
Your diabetic sugar substitute, is that just plain regular isomalt I wonder? I mean I eat sugar free stuff anyhow but my isomalt stuff does not taste bad to me. I just bought mine from chefrubber.com. It's not particularly marked diabetic or anything I wonder if the diabetic sugar substitue has anything else in it or maybe your taste buds are way different than mine?

I can't get cooked sugar to stay clear unless you do it the Lorann Oil way where you put it in the microwave--it's on their website. And because it doesn't get real hot it's pretty stringy--it doesn't pour well.
 
 

 

 

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post #6 of 31
5/31/09 at 8:36pm
Quote:
Originally Posted by adree313

i can't help, but i'd love to know the answer to this, too. i tried tiles for the first time tonight and they worked really well, just not the color i was truly hoping for because of that tinge.

i have to ask anik2grls, how did you get the tops (which would be the bottom when you're pouring) of your tiles so smooth and shiny? mine came out mostly matte and with little air pockets (though i suppose i could have knocked the air pockets out had a i tapped the mold??) the bottoms (which would be the side that faces up when you pour the sugar in) came out very shiny, though.



This was my question to but I think the tops are the pour side. my bottoms were matte as well.

I cooked my sugar to 300 degrees and it was clear and I got the color I wanted....I just had other issues...such as not realizing which was top and bottom of tile. I poured straight from the pot and not cleanly at the end (I had dribbles between molds...thinking that was the bottom and it would be hidden in the cake...not so much).

My other question is " is anyone else pouring straight from their pot or are you ladeling out?" asking because some of my tiles were thicker than others.
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post #7 of 31
5/31/09 at 8:50pm
Hi Everybody,

I have been trying to follow all of these threads on these amazing tiles we all saw on Cake Challenge. However, I cannot keep it all straight! Do you need ISOMALT? Should we just use sugar? What temperature should we use? When and how do we add color to get the affect we all saw on T.V.?............PLEASE HELP!!! Does ANYONE know Jennifer M, or how to get in touch with her so that we can get "THE DIRECTIONS" to this Great Idea? I wrote to her contact email on her site and have not heard from her, as I am sure many others have done. To me, it is SOOO frustrating that all of us are trying SO HARD to get this right and there is someone who REALLY knows how to do it and no one has been able to get directions from the source. Jennifer, If you are reading this PLEASE, PLEASE, HELP US!!!!

If someone has actually gotten Jennifer's directions I have not seen it. If I am wrong, someone, PLEASE let me know!!

I apologize guys, but I am SOOOO frustrated!!! Is anyone else out there? So Sorry to vent to you all, but I REALLY want to do this correctly and not waste all of the Isomalt I have ordered!

Thank you all,
Lauri
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post #8 of 31
5/31/09 at 8:57pm
cables4fun, you can use either but if the sugar cooks too long or too high of temp it will turn brow and change the coloring of your tiles. I made some tonight...didnt take long. 1 1/2 cups of sugar, 1/3 cup of clear corn syrup and 1/3 cup water. heat to 300 degrees add in color and pour into silicone mold. they came out right I just had pouring problems. If you look at some of the other threads there are slightly different versions of how others are making them.
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post #9 of 31
5/31/09 at 9:00pm
ps just have fun with it....use sugar to practice before using the expensive isomalt!!!
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post #10 of 31
5/31/09 at 9:09pm
Alice,

You are the best!! Thank you SOO much! I am going to try it with your recipe first thing in the morning! I would rather use sugar anyway, it is so much cheaper and I can experiment with colors more freely!

Sorry for my rant guys, I just know everyone loves this and wants a definitive recipe. I got so into it, I forgot it is suppose to be fun!!

Thanks Alice for the reality check, I needed it!!

Have Fun Guys!!
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post #11 of 31
6/1/09 at 1:36pm
Thread Starter 
Thanks for all the info everyone ...

Also, the pour side is the side I use facing up -- the bottoms of mine are mat and dull also. I wait a few minutes for all the bubbles to subside out of the sugar, and then pour (straight from the pot, just estimating the thickness) into the molds when it is clear and glossy. It stays that way as it dries .. just make sure the little "tweak" at the top sinks back into the tile -- it can't be TOO cool -- it's just been a trial & error thing for me...

I think I'm going to try and write Jennifer M. ... maybe I'll hear back from her????

Amy
Learning the ropes .. one mistake at a time!
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post #12 of 31
6/1/09 at 1:51pm
You can blow torch bubbles out.
 
 

 

 

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post #13 of 31
6/1/09 at 4:57pm
Quote:
Originally Posted by Cables4fun

Alice,

You are the best!! Thank you SOO much! I am going to try it with your recipe first thing in the morning! I would rather use sugar anyway, it is so much cheaper and I can experiment with colors more freely!

Sorry for my rant guys, I just know everyone loves this and wants a definitive recipe. I got so into it, I forgot it is suppose to be fun!!

Thanks Alice for the reality check, I needed it!!

Have Fun Guys!!



I hope it works out! also if you mess one or two up dont worry about it.....they are yummy icon_lol.gificon_lol.gificon_wink.gif

PS I found a poured sugar recipe (in a book about gingerbread houses....for the windows) and it said to heat to 310 and the recipe was 1 1/4 c. sugar, 1/2 c. corn syrup, and 1/3 c water. No Stirring! seems very similar to the other recipe. I might try this one to see if it is any different and will let you know.
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post #14 of 31
6/1/09 at 5:03pm
ok just checked the other thread about this and MorselsbyMark posted this to me......thought it was helpful to share....

"Alice1230 - as I poured each row (my mold is 3 x 6), I tapped the mold to get rid of the peak. To keep the sugar at a pouring consistency, I just returned it to a warm burner for a few minutes. The result is definitely worth this step. I poured straight from a pot without a spout."
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post #15 of 31
6/1/09 at 5:18pm
I just have one question...Where do you all purchase the mold from?
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