I have done very little sugarwork, but the chef who is my mentor works with it a lot. He uses Isomalt 100% to water 30% (100 grams Isomalt and 30 grams water for example) and heated to 330 degrees F. I don't recall he ever used glucose, though in candymaking we used it to prevent crystallization by adding 10% by weight. The water is just to keep the Isomalt from burning at the beginning, The reason you take it to 330 degrees is to be sure you are getting the correct amount of moisture out.
Once you have done this once with the Isomalt, you can then gently remelt it as often as you want just to the temperature you like to work at. Pretty much the only thing I use it for these days is to secure my sugar bows and I just melt until it is sticky and fluid. When I'm done I let it harden on a piece of silicone and then next time just melt it til it is the consistency I like.
But what k8 said is the key. You need a desiccant like silica gel or limestone in with your completed gems. I keep some in with my once melted pieces too, just so keep stickiness at bay. Sugar and Isomalt are both hygroscopic which means they attract moisture from the air. This is what causes the stickiness and cloudiness, more than how you produced the piece, though cooking it to high temp does seem to help.
Since the desiccants are not food safe, I put the sugar or Isomalt piece in a ziplock bag and then put more ziplock bags of desiccant around that bag in an old fondant bucket or something else pretty airtight. This mostly does the trick for me.
So far I've been using silica gel from Michael's floral department, but Chef Rubber has a bunch of different ones:
I'd love to see notes from your Keith Ryder class on this. Please post.