Is there a good way to microwave isomalt and still be clear, mine was yellowing, maybe heating too fast? And with bubbles, or maybe I bought a low-grade brand of isomalt?- I added no water-Any suggestions, or should I stove cook instead?
I am by no means an expert, but here is what i have found, I microwave in 30 second intervals, stirring after each cycle. It takes a while to find the right amount of time in your micro, i do very small batches, so i don't have to keep heating(this is when i start getting that amber color)
And to douse the bubbles i VERY carefully pour the hot sugar mixture into a parchment bag wrap with a towel (to protect my hands) and snip the end of the bag and fill my molds.