Sorry to ask this, because I know it's been discussed before, but I can't find it...
What is the sugar to water ratio for sugar tiles, and what temp do I need to get it to before pouring? I just have to try it!
Bump - Does anybody know? I looked on YouTube and couldn't find it either. I'd really like to be able to try it this afternoon for a cake tomorrow.
Bump Again, I'd like t know more as well
I use 2 cups isomalt and 1/2 cup distilled water. I wait until it reaches 340 degrees.
I don't want to hijack your post, but is there a tutorial on making sugar tiles?
if you can't find isomalt: http://www.candylandcrafts.com/hard_candy_making.htm
it works very well but of course since it's regular sugar you will get a slight brown-y tinge so your colors won't be very true.
here's a thread that might help you out: http://cakecentral.com/modules.php?name=Forums&file=viewtopic&t=633975
i just remembered this thread too: http://cakecentral.com/modules.php?name=Forums&file=viewtopic&t=631926&highlight=
Thanks very much adree313. i'll check those out.
I just made hard candy for the waves in my fair cake. I used sugar and as adree313 said it does have a slight brownish color to it. I started out with blue, but ended up with sort of a turquiose color. But man were they yummy. My husband broke my candy thermometer and forgot to tell me. So I had to do the string test in a glass of water. If you take a small amount of your cooked candy and drop it into a glass of cold water and it makes a hard string your cooked candy is at the hard crack stage.