Sugar Work By elliebuff Updated 2 Jan 2010 , 9:05pm by MYOM-Dominic

elliebuff Posted 28 Dec 2009 , 4:17pm
post #1 of 3

Hi all,
I have read a lot on this site about using sugar and isomalt and after testing ice chips with sugar, I bought some isomalt because I wanted clear ice chips for a cake. I heated the isomalt to 340 degrees and poured it out on quick release foil.

The chips are fine, but they are slightly cloudy... more white than clear. Anyone else have this issue with isomalt? I thought I heated it high enough, but maybe not?


2 replies
elliebuff Posted 29 Dec 2009 , 12:26am
post #2 of 3

hmmm.....anyone have any advice? I can try a new batch or possibly re-do this one and try heating it longer....I have seen posts where people talk about theirs being "crystal clear" and I am not sure where I went wrong.


MYOM-Dominic Posted 2 Jan 2010 , 9:05pm
post #3 of 3

elliebuff - did you cook the isomalt with or without water?

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