cakebaker1978 Posted 5 Aug 2009 , 1:42am
post #1 of

Hey all!

I have a question about sugar ice. I want to make some ice for a barrel cake with beer in it. However, I read that using ordinary white sugar will turn out amber ice cubes. I guess the alternative to white sugar was something called isomalt to make the cubes clear and white. My question is.....if you can't find isomalt is there an other alternative to achieving the same clear white ice?

25 replies
Steve-AngelCityCakes Posted 5 Aug 2009 , 7:45am
post #2 of

You can make sugar ice using sugar, but you have to cut the microwave cooking time. After experimenting I was able to it clear by microwaving 1/2 cup sugar with 1/2 cup corn syrup for 5 minutes at half power and then 50 seconds at full power.

On your other post about Diabeti Sweet, one site states that "Measure for Measure" Sugar Substitute for Baking and Cooking.

Another site says "the sweetener that looks, tastes, and even bakes just like sugar".

It sounds like it's worth a try.

Jaimelt76 Posted 5 Aug 2009 , 8:57pm
post #3 of

I just made some clear sugar ice using 2/3 cups splenda, 1/3 cup sugar, and 1 cup of corn syrup. I heated it up on the stove until it reached 300 degrees. It came out nice and clear. Jaime

cakebaker1978 Posted 5 Aug 2009 , 11:02pm
post #4 of

Thanks so much! That really helps me out a lot. I am going to go try some trials right now!!!! I will let everyone know what turned out clear!!!! thumbs_up.gif

cakebaker1978 Posted 5 Aug 2009 , 11:54pm
post #5 of

Jaimelt76,

approximately how long did you cook the mixture on the stove for and did you blend the ingredients right away? At about what temp? I dont have a tool for measuring how hot the corn syrup mixture is. And after it is cooled what did you placeit in to make it look like ice? And how long does it take to cool?

Jaimelt76 Posted 6 Aug 2009 , 12:33am
post #6 of

I cooked it on high for about 5 minutes. I did not pay close attention to time as I have a candy thermometer. I stirred it until the mixture disolved and then let it boil. I crumpled up some non stick foil and poured the sugar on that. Make sure it is non stick or it wont come off very well. Hope that helps, Jaime

cakebaker1978 Posted 6 Aug 2009 , 1:26am
post #7 of

ok, so I did both methods and both turned out pretty sticky and on the softer side....BUT I am sure it is my fault for not heating it long enough! Well I had an idea and popped it in the fridege for 1/2 hour and took it out and it broke up no problem....hard as rock and clear as a bell!! Thank you so much girls!!!!! WHAT would I do without CC??!!?!!?!?!?! thumbs_up.gificon_biggrin.gif

Steve-AngelCityCakes Posted 6 Aug 2009 , 5:38am
post #8 of

I use this browny tray that I picked up at Michaels arts and crafts. I don't know if you have Michaels in Canada. They're like ice trays except they are silicon so you can just pop the ice squares out when they harden.

cakebaker1978 Posted 6 Aug 2009 , 6:27am
post #9 of

that sounds awesome! I will have to check that out tomorrow!!! Thanks!!! icon_biggrin.gifthumbs_up.gif

ivy0140 Posted 23 Sep 2009 , 4:31pm

how to do it ice cube .. please can someone help i will like the steps and where you place it .thanks

Lindy43 Posted 23 Sep 2009 , 5:36pm

What an interesting thread. I have never tried making sugar items. I am going to have to try this. I live at 4500 ft altitude. Will this affect the sugar melting in any way?

elliebuff Posted 1 Nov 2009 , 2:39am

very cool! thanks!

elliebuff Posted 1 Nov 2009 , 2:39am

very cool! thanks!

LMiles4 Posted 8 Nov 2009 , 9:10pm

I just googled Ice tray molds as I was looking for one to make a clear jewel shaped diamond. I'm going to be making a wedding shower cake and wanted a ring on it. There are lots of sites that sell silicone ice cube trays in all sort of shapes! You can make pretty much anything with poured sugar!

sberryp Posted 23 May 2012 , 3:28pm
Quote:
Originally Posted by cakebaker1978

ok, so I did both methods and both turned out pretty sticky and on the softer side....BUT I am sure it is my fault for not heating it long enough! Well I had an idea and popped it in the fridege for 1/2 hour and took it out and it broke up no problem....hard as rock and clear as a bell!! Thank you so much girls!!!!! WHAT would I do without CC??!!?!!?!?!?! thumbs_up.gificon_biggrin.gif




I think you answered my questions.- Mines are kind of soft. If there anything I can do to fixed them? I didn't have a take the temp is that why?

In the fridge they are going....

Thanks

kimberlychapman Posted 26 May 2012 , 5:06pm

For the record, if you don't need your translucent thing to be hard like sugar or isomalt, you can use gummy, which is cheap, easy, and safe. That's what I use my huge pile of silicon ice trays for.

Free instructions here: http://www.eat-the-evidence.com/gummy/basic-gummy-recipe-and-tutorial/

Seriously, it's so easy, that's my kid at age 5 showing the technique in the pictures.

I've recently developed a super-clear recipe as well, but I haven't had a chance to post it yet. Soon, soon, I hope! icon_smile.gif

But yeah, I started doing this gummy stuff precisely because I was sick of the expense and issues with sugar/isomalt.

PandaMin77 Posted 18 Aug 2012 , 3:50am

Does the Splenda recipe harden well? Or sticky? I am trying to make beer mugs and ran out of isomalt and even that is sticky ugh... Heated it up to 300 not sure what the problem is. Any insight? Thanks

BlakesCakes Posted 18 Aug 2012 , 4:25am
Quote:
Originally Posted by PandaMin77

Does the Splenda recipe harden well? Or sticky? I am trying to make beer mugs and ran out of and even that is sticky ugh... Heated it up to 300 not sure what the problem is. Any insight? Thanks




Well, besides the immense expense of making things out of Splenda, I can't see any benefit from it.

If you're only heating isomalt up to 300F, you're about 40F shy of where you should be for the right temp............You may also have too much water in the recipe. When you begin to boil it, you only need the isomalt to be the consistency of wet sand--that's about 10% water.

Rae

PandaMin77 Posted 18 Aug 2012 , 4:33am

I didn't add any water, just a bit of corn syrup to make the wet sand consistency
It start not being as clear when it goes over 300 degrees is that normal? I ran out of isomalt and the cake is due tomorrow eve. Any sugar recipes and instructions that I should use? The only other thing I can think of is it has been 80 % + humidity lately. Thanks

BlakesCakes Posted 18 Aug 2012 , 4:47am
Quote:
Originally Posted by PandaMin77

I didn't add any water, just a bit of corn syrup to make the wet sand consistency
It start not being as clear when it goes over 300 degrees is that normal? I ran out of and the cake is due tomorrow eve. Any sugar recipes and instructions that I should use? The only other thing I can think of is it has been 80 % + humidity lately. Thanks




I have never in my life added corn syrup to isomalt. It's sometimes done with boiled sugar, but not isomalt. It's clouding over so early because of the sugar in the corn syrup.

You should only add WATER to isomalt to boil it.

Yes, the ambient humidity will definitely make it harder to get a dry product, but with just water and isomalt boiled to 340F, it will be better.

I guess you could try regular sugar, but it's not crystal clear--ever. It's also much more finicky and time consuming. You may not have the ingredients that you need at hand. I found a recipe here that looks OK:

http://www.cheftalk.com/t/3434/pulled-sugar-for-dummies

Rae

PandaMin77 Posted 18 Aug 2012 , 10:50am

Lol the origional mug has melted atleast anothernhalfminch lol, ineven tried putting them in my bedroom theba dehumidifier on. The otherntwo inmademlook ok ish, but are very sticky. I will try that today, thank you so much for your time , I will cross my fingers it works. it's a shame becausetheynalmost look like the real thing until you touch them lol

mysticalmomentsindia Posted 17 Oct 2012 , 11:18am

How to do it ice cube .. please can someone help i will like the steps and where you place it .thanks

MissPastryChef88 Posted 19 Oct 2012 , 1:51am
Quote:
Originally Posted by Lindy43

What an interesting thread. I have never tried making sugar items. I am going to have to try this. I live at 4500 ft altitude. Will this affect the sugar melting in any way?




For every 500ft above sea level, the temperature of the syrup needs to be decreased by 1ºF.

steveproxy Posted 20 Oct 2012 , 4:43pm

Hi,

On your other post about Diabeti Sweet, one site states that "Measure for Measure" Sugar Substitute for Baking and Cooking.

Thanks for sharing...!

wendyladyof3 Posted 30 Mar 2013 , 4:39pm

I know this is an old thread..but Jaime..your recipe worked! Thanks!

Vrosin Posted 8 Jun 2014 , 6:12pm

ASo it won't melt if I put it in refrigerator???

Quote by @%username% on %date%

%body%