tiggy2 Posted 31 Aug 2009 , 2:25am
post #1 of

When using isomalt to make ice or bottles what is the recipe? Is it the same as using sugar?

7 replies
MissyTex Posted 7 Sep 2009 , 3:20am
post #2 of

Yes. I made some the other day, for the fist time. I used 1 c. isomalt & 1 c. corn syrup. Super cool!

CutiePieCakes-Ontario Posted 7 Sep 2009 , 3:38am
post #3 of

I think she means, can you substitute sugar for isomalt.

I don't think you can, but someone who's done this longer may be more helpful.

CutiePieCakes-Ontario Posted 7 Sep 2009 , 8:16pm
post #4 of

BUMP

I'd like to know, too.

CutiePieCakes-Ontario Posted 8 Sep 2009 , 4:11pm
post #5 of

I saw an epi of KakeBoss where Buddy made some "boiling water" for a pot of lobsters cake.

He heated some isomalt to a boil, put a bag of ice onto a baking pan (with sides) and poured the hot isomalt over the ice. After it had cooled, it gave the appearance of bubbling water - but it looked like it could be used for ice (for an ice bucket or cooler) as well.

tiggy2 Posted 8 Sep 2009 , 4:30pm
post #6 of

I was told on another thread to just melt the isomalt by itself or add a small amount of water to it to 302 degrees.

MissyTex Posted 9 Sep 2009 , 5:27pm
post #7 of

When I made it the other day with equal amounts of isomalt and corn syrup, it came out yellowish. I thought it was because the corn syrup contained vanilla, but now Iâm not so sure. A cake friend of mine said to use isomalt and water, 4:1 ratio. So I tried that and it still came out yellowish. We think it is because I am cooking it in the microwave and it is getting too hot. Iâm going to try it on the stove with the candy thermometer sitting in it.

latoft Posted 12 Sep 2009 , 1:09am
post #8 of

Where do you purchase Isomalt?

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