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Tips on keeping your isomalt clear

post #1 of 60
3/27/10 at 4:20pm
Thread Starter 
Eureka! I finally figured it out! I'm working on a "tub of beer" cake, so naturally I needed to make some ice cubes out of isomalt. But batch after batch kept turning out in various shades of yellow--SO frustrating!! Then I finally stumbled onto the right way to do it-my last 3 batches in a row were PERFECT! So I thought I'd share what I learned with everyone.

Start with 2 cups of isomalt in a saucepan over medium-high heat. When the bottom layer of isomalt starts to melt, turn the heat down to medium and stir occasionally--keep a VERY close eye on it. When the temperature hits 280, start to stir constantly--gently, but constantly--and watch the temperature carefully. The moment that the temperature hits 340--quickly remove from the heat and immediately pour it into the mold. I didn't even have any bubbles at all whereas my earlier batches where I stirred less had LOTS of bubbles. (FYI-The 2 cups of isomalt made 24 ice cubes--I was using Wilton's silicone brownie-bite pan)

Hope this helps someone!
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post #2 of 60
3/27/10 at 5:03pm
Thanks for the tip! I took notes. :} I'm making gems for my daughter's 4th birthday cake coming up on Wednesday. I need all the tips I can get!!

I haven't tried it yet, but the recipe I have lists adding 1/2 cup water to the 2 cups of isomalt when you melt it. Did you add water to yours? Or should I skip the water?
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post #3 of 60
3/27/10 at 5:21pm
Thanks icon_biggrin.gif
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post #4 of 60
3/27/10 at 5:52pm
Thread Starter 
I don't put water in with the isomalt--I took an awesome sugar class with Mary Moy Hochstetler and she taught us to just use the isomalt by itself.

I'd be interested to hear from someone who DOES use water--does that help the color stay clear??
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post #5 of 60
3/27/10 at 6:13pm
Your not supposed to use water., even thou people do. You can melt the isomalt like the previous post said or you can use corn syrup, depends on how you are heating, stovetop, microwave etc. I took a class with Geraldine Ransome and her husband is a chemical genious. He knows how ingredients effect how the outcome will be. Hers were the most brillant isomalt gems I have seen yet. I have done them with the water also., but using corn syrup makes them even more brilliant and clear. Also store them in a tin, with a tent made over them. Plastic will make them go dull faster. I love working with isomalt, but I am still learning about it all the time. Congratulations and Happy Decorating. icon_biggrin.gif
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post #6 of 60
3/27/10 at 6:21pm
Thread Starter 
Lisa, that's an awesome tip about the corn syrup making them brilliant and clear--thanks! How much corn syrup should you use--is it equal parts isomalt and corn syrup??
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post #7 of 60
3/27/10 at 8:05pm
This was for a small amount and in the microwave, 1/2 cup isomalt and 2 Tablespoons of white corn syrup in a glass measuring cup . do 30 seconds at a time at first and then 12 second times, and stir with a lollipop stick. Don't use metal or wood. Effects the isomalt too. Add I believe gel colors, not anything with a water content in it. It effects the isomalt also. Glad to help thumbs_up.gif P.S I use cotton gloves with laytex gloves on top. Don't burn yourselve:0)
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post #8 of 60
3/28/10 at 4:36am
Thread Starter 
Thanks lisa--I'll give that a try!
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post #9 of 60
4/5/10 at 4:58am
Lisa & CakeDiane- Do You use a warming box when you're working with it? When making the gems are you pouring from the pot or something else?
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post #10 of 60
4/5/10 at 6:00am
Thread Starter 
You don't need a warming box for this--I think you only need it if you are pulling sugar or blowing bubbles.

What I learned from Dominic's video (from Make Your Own Mold) is that you can keep extra melted isomalt in a low oven--at 265 degrees-- and it will hold for you until you are ready to use it. So when I was making beer bottles and I only had one mold, I prepared a few cups of isomalt, poured one bottle's worth into the mold, and I kept the remaining melted isomalt in the oven. It was perfect.

What I DON'T know is if this trick will work when pouring something that you want to be crystal clear--like ice or clear beer bottles. I wonder if keeping it in the oven would slowly change the color to be a little darker...has anyone tried that?
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post #11 of 60
4/5/10 at 6:12am
Quote:
Originally Posted by lisamenz

Your not supposed to use water., even thou people do. You can melt the like the previous post said or you can use corn syrup, depends on how you are heating, stovetop, microwave etc. I took a class with Geraldine Ransome and her husband is a chemical genious. He knows how ingredients effect how the outcome will be. Hers were the most brillant gems I have seen yet. I have done them with the water also., but using corn syrup makes them even more brilliant and clear. Also store them in a tin, with a tent made over them. Plastic will make them go dull faster. I love working with , but I am still learning about it all the time. Congratulations and Happy Decorating. icon_biggrin.gif



Can you give us the ratio of corn syrup to isomalt??? and the cooking directions....
I need to make some gems and I don't have the slightest clue.... firt timer here... thanks!
Happy Caking!
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Happy Caking!
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post #12 of 60
4/5/10 at 10:07am
Is this what you are looking for?

lisamenz wrote:
This was for a small amount and in the microwave, 1/2 cup isomalt and 2 Tablespoons of white corn syrup in a glass measuring cup . do 30 seconds at a time at first and then 12 second times, and stir with a lollipop stick. Don't use metal or wood. Effects the isomalt too. Add I believe gel colors, not anything with a water content in it. It effects the isomalt also. Glad to help Thumbs Up! P.S I use cotton gloves with laytex gloves on top. Don't burn yourselve:0)
Veronica....Auntie to Chris, James, Marcus and Ja'Nae

http://www.facebook.com/LadyDiCakes.Ohio
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Veronica....Auntie to Chris, James, Marcus and Ja'Nae

http://www.facebook.com/LadyDiCakes.Ohio
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post #13 of 60
4/5/10 at 4:29pm
I think it depends on the Isomalt too. The clearcut seems to work better, I start cooking the other stuff and turned yellow on me right away, with no water or anything added. I didn't even get it above 250!

There are so many ways to do this, it can drive you crazy and it gets expensive. I think Isomal it just like me today, tempermental!
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post #14 of 60
4/5/10 at 5:12pm
thanks for the tips!
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check out my cake blog - morselsbymark.blogspot.com
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visit http://morselsbymark.weebly.com
check out my cake blog - morselsbymark.blogspot.com
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post #15 of 60
4/5/10 at 5:20pm
Auntie_RaRa yes thanks lol I didn't see that before..
Happy Caking!
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Happy Caking!
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