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Can you microwave Isomalt for small items? - Page 2

post #16 of 25
Well if you spray the mold there will be very very small little dots of oil, and it can leave a residue on the gems and the most expensive gems are flawless rite? icon_wink.gif

and can you believe it ! i got the sig line to work, that was the hardest task of the gingerbread process thus far for sure !!!!!!!

and to the other user you can dance instead of me if you like ! the house is taking up a lot of time

Michael TV
post #17 of 25
Thread Starter 
Well..I tried microwaving 1/2 cup Isomalt and 2 tbsp of corn syrup...It didn't take long at all to start bubbling and become very hot...as I burnt my finger touching it....anyway I poured the hot sugar into one of the wilton silicone muffin cups and filled my mold that way.You have to work fast as it hardens quickly...The gems are good but the only thing is you can see the specks of isomalt that didn't melt in the gem but good enough for what I needed it for this week.Next time I will boil it on the stove when I have a bigger batch to make.You will have to store the excess in the oven while you work or it hardens way to fast and I ended up throwing out quite a it...I was afraid if I melted it longer it would start to burn but I guess You might have have to so it will get rid of all the specks.

At least I tried and it does work...LOL

Busy Bakin Kakes For Kids!!!

Mom to Mitchell 13 yrs and Delaney 11 yrs

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Busy Bakin Kakes For Kids!!!

Mom to Mitchell 13 yrs and Delaney 11 yrs

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post #18 of 25
Isomalt is re-usable over and over.

I don't understand putting corn syrup in it.. That's not part of ANY Isomalt recipe. Adding water to it makes it more flexible, but adding another sugar to it undoubtedly threw it way off.............I suspect that is why it "boiled" quickly and before all of the Isomalt was fully melted.

If melted to the proper temp that I noted in an earlier post, isomalt will stay liquid and pourable for at least 5-10 mins. depending on the ambient temp of the room and the surface you set it on. You can extend that time by putting the remainder on a hot plate, in a hot oven, etc.

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
Thread Starter 
I read a recipe where you can add the corn syrup but next time I will just use distilled water.

Busy Bakin Kakes For Kids!!!

Mom to Mitchell 13 yrs and Delaney 11 yrs

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Busy Bakin Kakes For Kids!!!

Mom to Mitchell 13 yrs and Delaney 11 yrs

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post #20 of 25
Quote:
Originally Posted by BlakesCakes

is re-usable over and over.

I don't understand putting corn syrup in it.. That's not part of ANY recipe. Adding water to it makes it more flexible, but adding another sugar to it undoubtedly threw it way off.............I suspect that is why it "boiled" quickly and before all of the was fully melted.

If melted to the proper temp that I noted in an earlier post, will stay liquid and pourable for at least 5-10 mins. depending on the ambient temp of the room and the surface you set it on. You can extend that time by putting the remainder on a hot plate, in a hot oven, etc.

Rae



would you mind sharing your recipe with me? My recipe calls for corn syrup and creme of tartar. I have made jewels with it and they come out fabulous. but I am always anxious to try other recipes. The recipe I have will NOT work in the microwave. And I can definintely see the highlights in that. icon_biggrin.gif TIA
laughter isn't the best medicine. It's the cure.
Grabbing my bowl of faux-'nache and running from the ganache police!!
link to Jello MMF recipe: http://cakecentral.com/cake-decorating-ftopicp-6934662-.html#6934662
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laughter isn't the best medicine. It's the cure.
Grabbing my bowl of faux-'nache and running from the ganache police!!
link to Jello MMF recipe: http://cakecentral.com/cake-decorating-ftopicp-6934662-.html#6934662
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post #21 of 25
Thread Starter 
The recipe I found was 1/2 cup Isomalt and 2 tbsp of corn syrup...

Busy Bakin Kakes For Kids!!!

Mom to Mitchell 13 yrs and Delaney 11 yrs

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Busy Bakin Kakes For Kids!!!

Mom to Mitchell 13 yrs and Delaney 11 yrs

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post #22 of 25
Isomalt recipe:

http://www.globalsugarart.com/?id=21

I've added cream of tartar to a cooked SUGAR recipe for pulled sugar, but never to Isomalt.

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
Reply
post #23 of 25
thanks blakes!! thumbs_up.gif
laughter isn't the best medicine. It's the cure.
Grabbing my bowl of faux-'nache and running from the ganache police!!
link to Jello MMF recipe: http://cakecentral.com/cake-decorating-ftopicp-6934662-.html#6934662
Reply
laughter isn't the best medicine. It's the cure.
Grabbing my bowl of faux-'nache and running from the ganache police!!
link to Jello MMF recipe: http://cakecentral.com/cake-decorating-ftopicp-6934662-.html#6934662
Reply
post #24 of 25
kiddicakes, did you use the 30 second and then 12 second technique?
post #25 of 25
Thread Starter 
Yes..I just kinda watched it and when it started to bubble..I stirred it with a cookie stick...

Busy Bakin Kakes For Kids!!!

Mom to Mitchell 13 yrs and Delaney 11 yrs

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Busy Bakin Kakes For Kids!!!

Mom to Mitchell 13 yrs and Delaney 11 yrs

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