Isomalt Cooking Temperature

Sugar Work By cakecookie6 Updated 24 Apr 2009 , 5:45am by deetmar

cakecookie6 Posted 26 Mar 2009 , 10:24pm
post #1 of 5

Using isomalt for casting sugar, to what temperature should the isomalt be cooked?

4 replies
jlynnw Posted 6 Apr 2009 , 1:35pm
post #2 of 5

would like to know too! Bump

timhenk Posted 9 Apr 2009 , 3:56am
post #3 of 5

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.

Good luck!

cakecookie6 Posted 13 Apr 2009 , 3:35am
post #4 of 5

Thanks for taking the time to answer my question. When searching the internet, I found different answers, but sounds like you've had experience.

deetmar Posted 24 Apr 2009 , 5:45am
post #5 of 5

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?

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