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Using Isomalt in Florida

post #1 of 4
2/1/12 at 7:22pm
Thread Starter 
I am new to Isomalt so I have several questions.
1. When cooking Isomalt, how do I keep it from changing color?
2. Do you need special pots?
3. What is the best candy thermometer?
4. How do I keep the finish product from becoming sticky?
5. Since I live in Florida, how long can I expect finished Isomalt products to last?
Anything great information anyone can share is welcomed. Thanks
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post #2 of 4
2/1/12 at 8:36pm
Hi,

*I have heard different ppl use different temps but mostly heard to keep temp btwn 280-300 all while keeping an eye on it, of course.

*Stainless Steel pot is best

*See if you can find a Thermometer that doesnt have glass on it but watched and handled carefully, u could use any of the candy thermometers. Also be sure to get one that has the clip on it that you can clip it to the side of yr pot. It frees up yr hands icon_smile.gif

*LIGHTLY wipe the inside of yr mold with vegetable oil. Wipe away almost all of it before u put yr isomalt into it. It helps with the stickyness.

*I'm not sure about how long they will last in Florida. But, if you can keep the moisture down, you should have them for a while. Place them in a baggie and tightly close then put that baggy into another and tightly close. keep in a dry place and away from direct sun bc the sun will discolor it.

HTH
I can do ALL things Through Christ who strengthens ME!!!
CAKE IS MY LIFE!!!!
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I can do ALL things Through Christ who strengthens ME!!!
CAKE IS MY LIFE!!!!
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post #3 of 4
2/2/12 at 9:20am
i am also interested in branching out into sugar art. i see that chef rubber sells "Dehumidifying-Aids" ... perhaps that will help with storing the finished product?

http://www.shopchefrubber.com/Dehumidifying-Aids/
Blog: http://cakeoricandothat.blogspot.com
Cake Calculator: http://shinymetalobjects.net/cake/calculator/cakulator.cgi
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Blog: http://cakeoricandothat.blogspot.com
Cake Calculator: http://shinymetalobjects.net/cake/calculator/cakulator.cgi
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post #4 of 4
2/2/12 at 11:02am
Quote:
Originally Posted by Pancha05

I am new to so I have several questions.
1. When cooking , how do I keep it from changing color?

Use distilled water

2. Do you need special pots?

Stainless steel pots and utensils. Or you could use copper pots.

3. What is the best candy thermometer?

The rectangle styled candy and deep fry ones.

4. How do I keep the finish product from becoming sticky?

Use silica gel

5. Since I live in Florida, how long can I expect finished products to last?

A life time! Just spray it with confectioners glaze (comes in a spray bottle in the UK), sometimes called edible glaze. It stops the humidity getting on the isomalt which causes it to be sticky and can make it wilt.

Anything great information anyone can share is welcomed. Thanks



Read this article to, it's got some great info in it:

http://www.makeyourownmolds.com/isomalt
https://www.facebook.com/TheCutestLittleCakeCompany
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https://www.facebook.com/TheCutestLittleCakeCompany
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