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Clear sugar ice without isomalt?

post #1 of 25
8/4/09 at 6:42pm
Thread Starter 
Hey all!

I have a question about sugar ice. I want to make some ice for a barrel cake with beer in it. However, I read that using ordinary white sugar will turn out amber ice cubes. I guess the alternative to white sugar was something called isomalt to make the cubes clear and white. My question is.....if you can't find isomalt is there an other alternative to achieving the same clear white ice?
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post #2 of 25
8/5/09 at 12:45am
You can make sugar ice using sugar, but you have to cut the microwave cooking time. After experimenting I was able to it clear by microwaving 1/2 cup sugar with 1/2 cup corn syrup for 5 minutes at half power and then 50 seconds at full power.

On your other post about Diabeti Sweet, one site states that "Measure for Measure" Sugar Substitute for Baking and Cooking.

Another site says "the sweetener that looks, tastes, and even bakes just like sugar".

It sounds like it's worth a try.
Steve
Angel City Cakes
http://www.angelcitycakes.com
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Steve
Angel City Cakes
http://www.angelcitycakes.com
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post #3 of 25
8/5/09 at 1:57pm
I just made some clear sugar ice using 2/3 cups splenda, 1/3 cup sugar, and 1 cup of corn syrup. I heated it up on the stove until it reached 300 degrees. It came out nice and clear. Jaime
http://www.flickr.com/photos/jaimelt76/
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post #4 of 25
8/5/09 at 4:02pm
Thread Starter 
Thanks so much! That really helps me out a lot. I am going to go try some trials right now!!!! I will let everyone know what turned out clear!!!! thumbs_up.gif
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post #5 of 25
8/5/09 at 4:54pm
Thread Starter 
Jaimelt76,

approximately how long did you cook the mixture on the stove for and did you blend the ingredients right away? At about what temp? I dont have a tool for measuring how hot the corn syrup mixture is. And after it is cooled what did you placeit in to make it look like ice? And how long does it take to cool?
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post #6 of 25
8/5/09 at 5:33pm
I cooked it on high for about 5 minutes. I did not pay close attention to time as I have a candy thermometer. I stirred it until the mixture disolved and then let it boil. I crumpled up some non stick foil and poured the sugar on that. Make sure it is non stick or it wont come off very well. Hope that helps, Jaime
http://www.flickr.com/photos/jaimelt76/
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post #7 of 25
8/5/09 at 6:26pm
Thread Starter 
ok, so I did both methods and both turned out pretty sticky and on the softer side....BUT I am sure it is my fault for not heating it long enough! Well I had an idea and popped it in the fridege for 1/2 hour and took it out and it broke up no problem....hard as rock and clear as a bell!! Thank you so much girls!!!!! WHAT would I do without CC??!!?!!?!?!?! thumbs_up.gificon_biggrin.gif
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post #8 of 25
8/5/09 at 10:38pm
I use this browny tray that I picked up at Michaels arts and crafts. I don't know if you have Michaels in Canada. They're like ice trays except they are silicon so you can just pop the ice squares out when they harden.
Steve
Angel City Cakes
http://www.angelcitycakes.com
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Steve
Angel City Cakes
http://www.angelcitycakes.com
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post #9 of 25
8/5/09 at 11:27pm
Thread Starter 
that sounds awesome! I will have to check that out tomorrow!!! Thanks!!! icon_biggrin.gifthumbs_up.gif
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post #10 of 25
9/23/09 at 9:31am
how to do it ice cube .. please can someone help i will like the steps and where you place it .thanks
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post #11 of 25
9/23/09 at 10:36am
What an interesting thread. I have never tried making sugar items. I am going to have to try this. I live at 4500 ft altitude. Will this affect the sugar melting in any way?
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post #12 of 25
10/31/09 at 7:39pm
very cool! thanks!
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post #13 of 25
10/31/09 at 7:39pm
very cool! thanks!
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post #14 of 25
11/8/09 at 1:10pm
I just googled Ice tray molds as I was looking for one to make a clear jewel shaped diamond. I'm going to be making a wedding shower cake and wanted a ring on it. There are lots of sites that sell silicone ice cube trays in all sort of shapes! You can make pretty much anything with poured sugar!
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post #15 of 25
5/23/12 at 8:28am
Quote:
Originally Posted by cakebaker1978

ok, so I did both methods and both turned out pretty sticky and on the softer side....BUT I am sure it is my fault for not heating it long enough! Well I had an idea and popped it in the fridege for 1/2 hour and took it out and it broke up no problem....hard as rock and clear as a bell!! Thank you so much girls!!!!! WHAT would I do without CC??!!?!!?!?!?! thumbs_up.gificon_biggrin.gif



I think you answered my questions.- Mines are kind of soft. If there anything I can do to fixed them? I didn't have a take the temp is that why?

In the fridge they are going....

Thanks
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