Had my MYOM isomalt sitting in my cabinet for a long time and need to work on a Spring dummy cake so I thought I'd make some squares.
Forgot I broke my candy thermometer 
so I did it anyway. Cooked it for a while until it started turning amber (used Mountain Spring Water)...crap that's not distilled is it...
Ended up with isomalt that wont harden fully. Duh. what was I thinking? Impatient much?!
Can I reheat it and make it work properly? or is it a complete loss?
Sorry, it's been overcooked pretty badly if it turned amber. It's a loss. Pitch it.
Rae
Sorry, it's been overcooked pretty badly if it turned amber. It's a loss. Pitch it.
Rae
mine always turns a bit amber...I was thinking maybe it was b/c I didn't use distilled? Now part of it is re-clumping in the mold into the little white balls again...
Well thanks for answering Rae..prob have to toss it
You can cook isomalt from 320F up to 340F. At the lower temps, it's easier to pull but also more prone to drooping/melting when exposed to humidity.
I personally like it at 340F for most applications. Some people take it up to 360F for casting, but it just seems to take soooo long to get to that temp. 340F works fine for me. I do wear cotton chocolate handling gloves under my latex gloves when I pull, though, because 340F is mighty hot.
http://hect.org/Culinary%20Arts%203-2012/Sugar%20Recipes.pdf
HTH
Rae
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