Cake Central › Cake Forums › Cake Talk › Candy Making & Pulled Sugar / Blown Sugar › Tips on keeping your isomalt clear
New Posts  All Forums:Forum Nav:

Tips on keeping your isomalt clear - Page 4

post #46 of 60
3/31/11 at 6:49am
Quote:
Originally Posted by lisamenz

This was for a small amount and in the microwave, 1/2 cup 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 too. Add I believe gel colors, not anything with a water content in it. It effects the also. Glad to help thumbs_up.gif P.S I use cotton gloves with laytex gloves on top. Don't burn yourselve:0)




I used this method last night and it work amazingly well! I also used another suggestion and kept the isomalt in a 265F oven while I was working with it (limited number of molds). I couldn't be more happy with the result!! THANKS!
Reply
Reply
post #47 of 60
3/31/11 at 7:49am
Glad it work, its a easy way to do small amounts and the oven method keeps is so you can work longer and not have it hardening up on you before your ready.. Happy Decorating icon_lol.gif
Reply
Reply
post #48 of 60
4/1/11 at 4:08pm
I've been practing a bit too. Had pretty good results so far. I'm going to be makimg about 100 clear hearts for my daughter's wedding this June.

Could someone suggest the best way to store these and could I do them now?

Thanks for the great tips.

Melissa
Reply
Reply
post #49 of 60
4/1/11 at 4:31pm
Yes you can do them now. Store in an airtight container with some of those little desiccant packets. Humidity is the enemy. If it's rainy/humid where the reception is be prepared with a little paint brush and some vegetable oil to bring back the shine if they cloud.
Reply
Reply
post #50 of 60
4/1/11 at 4:52pm
Thanks icon_smile.gif
Reply
Reply
post #51 of 60
4/1/11 at 5:06pm
What kind of contaner would you recommend?

Thanks!
Reply
Reply
post #52 of 60
4/1/11 at 6:06pm
Anything except thin plastic. The important thing is the tight-fitting lid.
Reply
Reply
post #53 of 60
4/4/11 at 6:36am
You can use regular ziplock bags as well, but you should double bag them, since plastic is a bit porous. I double bag my isomalt and place a food-safe dessicant in it, and they don't seem to cloud.

Another option is to use Confectioner's Glaze to glaze them. Once coated with that, they won't cloud.
Reply
Reply
post #54 of 60
4/20/11 at 9:08am
i know these are old posts but i need help... i cannot find isomalt anywhere in my town. Ordering on-line isnt an option as i need to make my clear ice candy by friday, we are now wednesday... is there any other sugar or substitute that i can use to get the clear sugar candy?
Reply
Reply
post #55 of 60
4/20/11 at 9:29am
i know these are old posts but i need help... i cannot find isomalt anywhere in my town. Ordering on-line isnt an option as i need to make my clear ice candy by friday, we are now wednesday... is there any other sugar or substitute that i can use to get the clear sugar candy?
Reply
Reply
post #56 of 60
4/20/11 at 12:26pm
I haven't been able to get Isomalt locally, only online. Not sure what kind of sugar candy you are referring to. Maybe you should try sugar glass, it tends to turn out yellow but will take well to coloring.

Let us know what you are trying to achieve.

Thanks....Jewels
Reply
Reply
post #57 of 60
4/20/11 at 12:40pm
im trying to make clear ice... but cannot get the isomalt
Reply
Reply
post #58 of 60
4/20/11 at 4:51pm
You can try to do sugar glass. Here is the recipe. It tends to start to turn yellow when trying to get to the correct temperature. You need a candy thermometer.

1/2 cup sugar with 1/2 cup light corn syrup

Microwave @ 50% for 6 minutes and mix, then full power for 2-3 minutes intervals until temperature gets to 300 degrees.

Add coloring when sugar/corn syrup reaches 265 degrees. thumbs_up.gif
Reply
Reply
post #59 of 60
4/21/11 at 7:02am
If you have to, try cooking the sugar just before it turns yellow (right before correct temp.) and take off stove. I did this once in desperation of NO yellow ice. The ice stayed a tad soft, but it still looked great.
Animal
(3 photos)
Cupcakes!
(3 photos)
Fishing / Hunting
(2 photos)
Reply
Animal
(3 photos)
Cupcakes!
(3 photos)
Fishing / Hunting
(2 photos)
Reply
post #60 of 60
4/21/11 at 12:51pm
You can also cook sugar like you do isomalt. One of the reasons that the sugar/corn syrup has a problem is because granulated sugar has impurities in it. When you cook sugar with some water, like Isomalt, you are able to skim the impurities off the top and keep your sugar a lot clearer.
Reply
Reply
New Posts  All Forums:Forum Nav:
  Return Home
Cake Central › Cake Forums › Cake Talk › Candy Making & Pulled Sugar / Blown Sugar › Tips on keeping your isomalt clear