Sugar Bubble Questions

Sugar Work By lauritasolorzano Updated 29 Nov 2008 , 1:31am by lauritasolorzano

lauritasolorzano Posted 25 Nov 2008 , 8:19pm
post #1 of 13

Hello Everybody

I have been struggling with sugar bubbles for a while, but I finally made them without the usual problems. An issue that I had was that they are yellow, not white or clear. I made them with pure can sugar, water and tartar cream. I removed the pan from the heat at 300 degrees and sumerged it in cold water to stop the cooking process. Could isomalt be the solution, if yes, where can I find it? Another thing that happend was that after a while, the bubbles started to get sticky, is that common or does it happen only to me?

Thanks Laura

I will attach a picture as soon as I can

12 replies
peg818 Posted 25 Nov 2008 , 9:42pm
post #2 of 13

I'm certainly no expert, but from what i have read i believe that isomalt is the answer you are looking for, for both of your problems. I would google it to find a source

lauritasolorzano Posted 26 Nov 2008 , 6:07pm
post #3 of 13

The isomalt that I found online was for a bag of 120 pounds. I don't need that much for experimenting.

lauritasolorzano Posted 26 Nov 2008 , 6:10pm
post #4 of 13

Has anyone's bubbles been sticky?

lorenaalvarez Posted 26 Nov 2008 , 6:29pm
post #5 of 13

isomalt would be your solution. After you have made your bubbles, store them in an airtight container immediately so that moisture from the air won´t affect them. You can find isomalt by the pound at s u g a r craft

raymona Posted 26 Nov 2008 , 6:36pm
post #6 of 13

Try they sell isomalt in smaller quantities. Ewald Notter cooks the isomalt to between 320 and 340 for blowing and pulling and 340-360 F for casting.

I have had isomalt feel a bit sticky but it dries out when placed in a container with dessicant.

Jenn2179 Posted 26 Nov 2008 , 6:37pm
post #7 of 13

I made sugar beer bottles with real sugar and the humidity made them sticky. Isomalt should help the issue.

all4cake Posted 26 Nov 2008 , 6:43pm
post #8 of 13

My bubbles get sticky when it's humid or, oddly enough, when I use tartaric acid. I no longer use tartaric acid when I make bubbles. I haven't noticed yellowing since I've only made tinted ones. I pull the sugar a few times to give it more of a satiny-opaque look. I am in no way an expert and what I do would probably make those that are experts shiver but it works for me.

I don't use Isomalt(a source, reliable or not I don't know, stated it would give you the s#1+@...uh, not an effect I want), but I've heard it's remarkable stuff to work with when doing sugar work.

lauritasolorzano Posted 26 Nov 2008 , 11:43pm
post #9 of 13

Thank you all for your comments.

all4cake: I was looking at your pictures and I really liked the bubbles that you made. What coloring did you use to avoid the yellow color?


all4cake Posted 27 Nov 2008 , 12:00am
post #10 of 13

Those that are in my photos had lavendar added...the more I pulled, the more pearl like they got...mother of pearl that is....

lauritasolorzano Posted 27 Nov 2008 , 3:34pm
post #11 of 13

Is there a specific quantity of lavender to add to the sugar?

all4cake Posted 27 Nov 2008 , 9:05pm
post #12 of 13

no....I make different colored ones. I've never attempted clear ones is what I was saying and that that is why I don't know about yellowing.

lauritasolorzano Posted 29 Nov 2008 , 1:31am
post #13 of 13

Thank you so much, I will try to do them again soon


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