Using isomalt for casting sugar, to what temperature should the isomalt be cooked?
would like to know too! Bump
For casting sugar or isomalt, you should heat it to 155C. Let it cool to about 125C before you pore it. If you're going to be pulling it, heat it to about 165C. When I cast sugar, I like to hit the surface with a quick shot from the blowtorch to get rid of the air bubbles on the surface.
Thanks for taking the time to answer my question. When searching the internet, I found different answers, but sounds like you've had experience.
How does this work when making the sugar bottles? Do you use it the same way 1/2 C Karo to 1/2 C Isomalt? And does it cook the same temperature?