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Clear sugar ice without isomalt? - Page 2

post #16 of 25
5/26/12 at 10:06am
For the record, if you don't need your translucent thing to be hard like sugar or isomalt, you can use gummy, which is cheap, easy, and safe. That's what I use my huge pile of silicon ice trays for.

Free instructions here: http://www.eat-the-evidence.com/gummy/basic-gummy-recipe-and-tutorial/

Seriously, it's so easy, that's my kid at age 5 showing the technique in the pictures.

I've recently developed a super-clear recipe as well, but I haven't had a chance to post it yet. Soon, soon, I hope! icon_smile.gif

But yeah, I started doing this gummy stuff precisely because I was sick of the expense and issues with sugar/isomalt.
My cake/food blog: http://www.eat-the-evidence.com/
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My cake/food blog: http://www.eat-the-evidence.com/
My site: http://kimberlychapman.com
My cakes: http://kimberlychapman.com/crafts/cakes/cakegallery.html
Best cake show EVER: http://thattakesthecake.org/
Twitter: http://twitter.com/WriterCrafter
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post #17 of 25
8/17/12 at 8:50pm
Does the Splenda recipe harden well? Or sticky? I am trying to make beer mugs and ran out of isomalt and even that is sticky ugh... Heated it up to 300 not sure what the problem is. Any insight? Thanks
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post #18 of 25
8/17/12 at 9:25pm
Quote:
Originally Posted by PandaMin77

Does the Splenda recipe harden well? Or sticky? I am trying to make beer mugs and ran out of and even that is sticky ugh... Heated it up to 300 not sure what the problem is. Any insight? Thanks



Well, besides the immense expense of making things out of Splenda, I can't see any benefit from it.

If you're only heating isomalt up to 300F, you're about 40F shy of where you should be for the right temp............You may also have too much water in the recipe. When you begin to boil it, you only need the isomalt to be the consistency of wet sand--that's about 10% water.

Rae
I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
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I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
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post #19 of 25
8/17/12 at 9:33pm
I didn't add any water, just a bit of corn syrup to make the wet sand consistency
It start not being as clear when it goes over 300 degrees is that normal? I ran out of isomalt and the cake is due tomorrow eve. Any sugar recipes and instructions that I should use? The only other thing I can think of is it has been 80 % + humidity lately. Thanks
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post #20 of 25
8/17/12 at 9:47pm
Quote:
Originally Posted by PandaMin77

I didn't add any water, just a bit of corn syrup to make the wet sand consistency
It start not being as clear when it goes over 300 degrees is that normal? I ran out of and the cake is due tomorrow eve. Any sugar recipes and instructions that I should use? The only other thing I can think of is it has been 80 % + humidity lately. Thanks



I have never in my life added corn syrup to isomalt. It's sometimes done with boiled sugar, but not isomalt. It's clouding over so early because of the sugar in the corn syrup.

You should only add WATER to isomalt to boil it.

Yes, the ambient humidity will definitely make it harder to get a dry product, but with just water and isomalt boiled to 340F, it will be better.

I guess you could try regular sugar, but it's not crystal clear--ever. It's also much more finicky and time consuming. You may not have the ingredients that you need at hand. I found a recipe here that looks OK:

http://www.cheftalk.com/t/3434/pulled-sugar-for-dummies

Rae
I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
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I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
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post #21 of 25
8/18/12 at 3:50am
Lol the origional mug has melted atleast anothernhalfminch lol, ineven tried putting them in my bedroom theba dehumidifier on. The otherntwo inmademlook ok ish, but are very sticky. I will try that today, thank you so much for your time , I will cross my fingers it works. it's a shame becausetheynalmost look like the real thing until you touch them lol
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post #22 of 25
10/17/12 at 4:18am
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 #23 of 25
10/18/12 at 6:51pm
Quote:
Originally Posted by Lindy43

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?



For every 500ft above sea level, the temperature of the syrup needs to be decreased by 1ºF.
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post #24 of 25
10/20/12 at 9:43am
Hi,

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

Thanks for sharing...!

Goa Wedding Planners

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Goa Wedding Planners

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post #25 of 25
3/30/13 at 9:39am

I know this is an old thread..but Jaime..your recipe worked! Thanks!

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