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Real Sugar vs. Isomalt - can real sugar stay clear???? - Page 2

post #16 of 31
6/2/09 at 8:01am
Thread Starter 
OK, I've been doing some experiments ...

These tiles are all done in REAL SUGAR, but I only cooked to 290 degrees to try and maintain the color. It's not as hard, but still hard enough to work with.

There is shiny dark pink (glossy side up)

Light pink shiny side up is mold lined in luster dust (glossy side up)

Light pink dull side up (the side lined in the dust) - kind of looks like stone???

What do you think?? I'm going to try little tiles later today ...

Amy
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post #17 of 31
6/2/09 at 4:50pm
Oh very pretty! Did you dust your molds with luster dust brfore pouring? Is it humid where you are? The ones I made out of sugar pratically melted but i think its because it was so hot and humid here. How sticky were your sugar ones?
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post #18 of 31
6/2/09 at 6:53pm
What does everyone use to color the sugar? I've never done any but I have my mold now and can't wait to try. I love the luster dust idea - can't wait for the reply!
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post #19 of 31
6/3/09 at 6:37am
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regular gel color ... or luster dust in the mold itself ... or both!!! icon_smile.gif
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post #20 of 31
6/24/09 at 9:08am
These are soooo pretty, I have to try it icon_smile.gif
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post #21 of 31
6/24/09 at 9:18am
Quote:
Originally Posted by preciosa225

I just have one question...Where do you all purchase the mold from?


i would like to know also! icon_lol.gif
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post #22 of 31
6/25/09 at 10:21pm
Quote:
Originally Posted by chefjess819

Quote:
Originally Posted by preciosa225

I just have one question...Where do you all purchase the mold from?


i would like to know also! icon_lol.gif



i got mine from michaels. it's just the silicone brownie mold. i think it has 24 or so squares on it.

i had another question about keeping regular sugar clear... does it change color depending on the temperature you cook it to, how long it actually takes to get to that temperature, or a combination of both? for example, if i cooked it to 300 degrees as the recipe says, but i do it at full heat to make it go faster, would the color change be more subtle (not necessarily completely clear, just less of a change) as opposed to cooking it to 300 degrees at, say, medium heat? i really hope that made sense lol
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post #23 of 31
6/26/09 at 4:06am
Thread Starter 
That's a good question, and I tried it ... makes no difference. I even read online that you should heat the sugar at high the whole time! It doesn't make a difference how fast it get's heated up, but the actual temp it gets to does ... I think sugar just gets that way, and that's why the pros use isomalt! Hope that helped!
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post #24 of 31
6/26/09 at 5:23pm
not the answer i was hoping for! icon_biggrin.gif but i suppose you're right, that's why there's isomalt.
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post #25 of 31
7/10/09 at 11:03am
I made some sugar beer bottles sitting in ice. After trial and error I got the ice to come out clear. I mixed 1/2 cup sugar and 1/2 cup corn syrup, microwaved the mixture for 6 minutes at half power, then again for 1 minute at full power. Then I poured it into the brownie molds I got at Michaels. Within 15 minutes they were hard as rocks and completely clear.
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post #26 of 31
7/15/09 at 7:53am
What are you guys doing about humidity? I've made poured sugar items before and have Isomalt. But the humidity makes everything go cloudy. In culinary school we packed sugar pieces (big ones) with dessicants for storage.
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post #27 of 31
7/15/09 at 9:42pm
Do you have any suggestions leahs? I had wrapped my sugar bottles in cellophane wrap and when I unwrapped them in the morning they were covered with wrinkles from the cellophane. I had to dip my fingers in warm water and was able to rub out the wrinkles. On the plus side, when I rubbed out the wrinkles the foggyness also rubbed out and made the bottles clear and shiny like real bottles. So I found out the foggyness or cloudyness is only on the outside. The down side is that they became real real sticky. Most suggest storing the bottles in a cool dry place in air tight containers, I'm assuming a tupperware type. But I'm also leary about laying them down on their side as it's hard to find a cool dry place in mid summer in California and I don't want the bottles to flatten on one side because I lay them down. I think I would rather stand each one in a plastic cup and keep them in the fridge. However, Assuming I do put them in air tight containers do have a suggestion on which dessicants would be best?
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post #28 of 31
7/15/09 at 10:09pm
Silica Gel (a dry powder) packets should work. I read somewhere that rubbing oil on the outside of gems will keep them shiny.
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Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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post #29 of 31
7/16/09 at 5:18am
I don't have any real answers I just have some recent observations.

I used some venuance pearls yesterday and I din know you're supposed to nuke them in 5 second intervals so I just nuked the bejesus outa them. Like two minutes prolly.

Venuance pearls are like isomalt on steroids--really fancy schmancy sugar product to use for blowing and ribbons & stuff.

Let me mention that it was hotter than hades here yesterday the humidity was high. It was smoking outside --took your breath away hot & uncomfortable.

Ok I blew some of the venuance pearls--went to work ladeeda--came home --Dude, those orbs are still dry to the touch this morning--it's pouring rain outside--they are dry like a plastic toy is dry. d.r.y.

Interesting huh

Now some leftover isomalt I reheated and poured at the same time is sticky as all get out.
 
 

 

 

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post #30 of 31
7/16/09 at 10:19am
leahs, Thanks for the information. I hadn't even thought about oils to keep them shiny and probably not leave them as sticky. I think you are really on to something there. I'll have to do some experimenting. Thanks again.
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