Why is my isomalt turns yellow? Do I leave it on too long? I happened before when I used real sugar and tartaric acid and stuff, it turned gold! It was pretty and this yellow is nice too but I want clear. Also what do I spray with so it won't stick but stays shiny and clear?
Here are some rules to follow to insure a clear Isomalt.
1. Use distilled water - many parts of the country have what is called hard water. The minerals in tap water can turn brown when exposed to elevated temperatures but because there is so little of these minerals you perceive it as a yellowing effect.
2. Add only enough water so the Isomalt looks like wet sand.
3. Use Stainless Steel pots and Stainless Steel utensils for stirring. Do not use a wooden spoon. Foreign materials in the wood leach out into the Isomalt which can turn the mixture yellow.
4. Do not use a natural bristle brush to wash down the sides of the pot once Isomalt comes to a boil. Use a nylon pastry brush. There are a host of chemicals and conditioning agents in the natural bristles that can turn your Isomalt yellow.
5. Stop stirring Isomalt water mixture when it comes to a boil.
6. Test your candy thermometer. many of them read inaccurately. Test by bringing water to a boil and inserting thermometer and observe the temperature is shows. It should read 212 degrees F.
7. Cook Isomalt to 338 degrees f. Take off heat at about 334 and place bottom of pot in water to stop the cooking process. Allow the pot to stay in water only until the hissing stops. About 5 seconds.
8. Place Isomalt in a 265 degree oven and allow to cool for 15 minutes. You will have no bubbles and pure, clear liquid crystal to pour all day.
Let know how this works for you.
Thanks Dominic!!! I will try this! And I will let you know!
Oh you didn't say what to spray mold with for easy release! PAM ok?