Cake Central › Cake Forums › Cake Talk › Candy Making & Pulled Sugar / Blown Sugar › My first isomalt expereince - any tips for next time?
New Posts  All Forums:Forum Nav:

My first isomalt expereince - any tips for next time? - Page 2

post #16 of 29
Quote:
Originally Posted by costumeczar View Post

The nibs and sticks are pre-cooked, so you do just reheat those in the microwave, no water involved. The isomalt powder itself is mixed with water then cooked to 350, so don't mix the pre-cooked stuff with water!

The benefit of using isomalt is its ease of use compared with regular sugar. It doesn't crystallize as easily, it can be cooked then cooled then reheated, and it's less temperamental than regular sugar, which needs to be handled carefully so that it doesn't crystallise.

The downside is that isomalt is made from beet sugar, which can result in "intestinal distress" if you eat too much of it. So if you make hard candy out of isomalt, only give it to your enemies. Do not eat an isomalt lollipop unless you're a serious masochist.


Hmmm, isomalt lollipops marketed to brides who are having trouble fitting into their wedding dress... I like it! Lol, JK!
Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
Reply
Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
Reply
post #17 of 29
http://www.amazon.com/gp/aw/d/B000EVQWKC. Read the reviews. Not isomalt, but related. Make sure.you're not drinking at the time you start to read.
"I can do that, because this is my sandbox and I've got the bullsh*% shovel." ~Dianne Sylvan, Author and Lunatic
Birthday Cakes
(2 photos)
Birthday Cakes
(2 photos)
Reply
"I can do that, because this is my sandbox and I've got the bullsh*% shovel." ~Dianne Sylvan, Author and Lunatic
Birthday Cakes
(2 photos)
Birthday Cakes
(2 photos)
Reply
post #18 of 29
Quote:
Originally Posted by AZCouture View Post

http://www.amazon.com/gp/aw/d/B000EVQWKC. Read the reviews. Not isomalt, but related. Make sure.you're not drinking at the time you start to read.
I just laughed my butt off! Not really, but i think i know a good way to lose some weight...

My tummy hurts from laughing!
Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
Reply
Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
Reply
post #19 of 29

I was going to post the same link, hahaha! Some of those reviews should win creative writing awards.

post #20 of 29
I have read reviews for a skinned gutted rabbit that are similar, (fake and creative) and for a Bic pen for her, that are hysterical! Tears!
Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
Reply
Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
Reply
post #21 of 29

One tip is to never eat cake made by Mrs. Goodger.

 

I ate one once. It was a ****ing disgrace.

post #22 of 29
Quote:
Originally Posted by Annabakescakes View Post


Hmmm, isomalt lollipops marketed to brides who are having trouble fitting into their wedding dress... I like it! Lol, JK!

Isomalt lollipops for PITA people in life......would you like a "special" lollipop?? icon_twisted.gif

Let's eat grandma. Let's eat, grandma. Punctuation saves lives.
Reply
Let's eat grandma. Let's eat, grandma. Punctuation saves lives.
Reply
post #23 of 29

Well ya learn something new everyday.

I use the Nibs and I add water. I just check it with my electronic candy thermometer and once its reached 325degrees I use it. No problems
 

post #24 of 29

The beauty of the pre-cooked nibs, pearls, and sticks is that they don't need to be cooked [with water].  They've already been "cooked" and are designed to maintain the proper amount of moisture in that state.  They just need to be melted under a heat lamp, in the oven, in the microwave, or on the stove.  As soon as they're completely liquid, they're basically ready for use.

post #25 of 29

Good to know I'll start saving my water..lol
 

post #26 of 29
Quote:
Originally Posted by AZCouture View Post

http://www.amazon.com/gp/aw/d/B000EVQWKC. Read the reviews. Not isomalt, but related. Make sure.you're not drinking at the time you start to read.

Hahahaha how funny - 'perfect lolly for greedy co-workers'  so funny, some fun to be had with those.

I may not make perfect cakes but I gaurantee they all contain a super special ingredient .... lots and lots of love .
Reply
I may not make perfect cakes but I gaurantee they all contain a super special ingredient .... lots and lots of love .
Reply
post #27 of 29
Quote:
Originally Posted by sewsugarqueen View Post

Isomalt sugar doesn't turn out as clear as using regular sugar when doing that work...i thought that iy was the opposite? And that isomalt carmelized at much higher temperatures? I guess i dont know though
Ewald Notter has a book out on working with sugar and isomalt.  Taking a class from him is on my " if I win the lotto wish list". 

His school is now empty, I heard he up and left and the place looks abandoned. At least last time we drove by.
Hey everybody! Check out google.com ! This is clearly an attempt to direct traffic onto that site and away from cake central. Because everyone knows you can only have one browser open!
Reply
Hey everybody! Check out google.com ! This is clearly an attempt to direct traffic onto that site and away from cake central. Because everyone knows you can only have one browser open!
Reply
post #28 of 29
post #29 of 29

It is the opposite--cooked isomalt is clearer than cooked sugar.  Although isomalt will burn/scorch, yes, it is at much higher temps than sugar.

New Posts  All Forums:Forum Nav:
  Return Home
Cake Central › Cake Forums › Cake Talk › Candy Making & Pulled Sugar / Blown Sugar › My first isomalt expereince - any tips for next time?