Sugar Tiles

Sugar Work By kearniesue Updated 4 Oct 2009 , 4:48am by cabecakes

kearniesue Posted 3 Oct 2009 , 2:44pm
post #1 of 10

Hi guys,

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!



9 replies
kearniesue Posted 3 Oct 2009 , 4:05pm
post #2 of 10

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.


geri4292adams Posted 3 Oct 2009 , 4:08pm
post #3 of 10

Bump Again, I'd like t know more as well

Rylan Posted 3 Oct 2009 , 9:42pm
post #4 of 10

I use 2 cups isomalt and 1/2 cup distilled water. I wait until it reaches 340 degrees.

sugarandslice Posted 3 Oct 2009 , 10:26pm
post #5 of 10

I don't want to hijack your post, but is there a tutorial on making sugar tiles?

adree313 Posted 3 Oct 2009 , 10:37pm
post #6 of 10

if you can't find isomalt:

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:

adree313 Posted 4 Oct 2009 , 1:42am
post #7 of 10
sugarandslice Posted 4 Oct 2009 , 2:31am
post #8 of 10

Thanks very much adree313. i'll check those out.


adree313 Posted 4 Oct 2009 , 2:36am
post #9 of 10

noooo problem thumbs_up.gif

cabecakes Posted 4 Oct 2009 , 4:48am
post #10 of 10

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.

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