Tips On Keeping Your Isomalt Clear

Sugar Work By CakeDiane Updated 2 Feb 2015 , 5:17pm by pepermartin

lisamenz Posted 18 Apr 2010 , 4:34pm
post #31 of 61

They can be made real far ahead in advance. I have some that I made a year ago and keep in a cool , dark , tin round. don't put plastic with them and make a tent in the tin. Use Butcher paper from the grocery store or etc. Plastic is a ememy to isomalt, as I have been told? Also if they get cloudy just use a little vetegable oil or cooking spray lightly and that will restore them. Also I have been told but haven't tried it yet, is you can put a hair dryer heat on them . It helps put the shine back on them also as I understand. Not much heat, just a little . Also handle with cotton gloves , so you don't leave prints on them. Hope this helps, Happy Cake Decorating. thumbs_up.gif

elliebuff Posted 18 Apr 2010 , 7:03pm
post #32 of 61

Great info--thanks!

I have used isomalt alone before and it was slightly cloudy, so I am hoping the addition of corn syrup will help!

danf161 Posted 1 Jul 2010 , 2:56am
post #33 of 61

I just used isomalt for the first time today and have some questions. Does using water make them sticky? Is it better in the microwave or stovetop? Also, I poured the melted sugar over ice to make a natural looking piece of coral. Is there a better way to do that? Any info on this stuff would be awesome!

danf161 Posted 1 Jul 2010 , 3:05am
post #34 of 61

I also meant to ask about storage? Does putting it in the freezer do anything for it? And when doing it in the microwave, use a glass container, correct?

I'm totally green with this stuff and really want to master it. It's awesome....from what I see.

Cookie4 Posted 1 Jul 2010 , 3:09am
post #35 of 61

Great tips - thanks everyone for sharing.

CakeDiane Posted 1 Jul 2010 , 10:52am
post #36 of 61

Hi danf161 -- to store your sugar pieces, you just put them in an air-tight box preferably with some of those silica gel packets (the kind that sometimes come with new shoes or vitamins) to keep the humidity away. I always heard NOT to store them in the fridge or freezer because they'll start to disintegrate (heard that on Cake Boss), but I put one piece in the fridge one week for an experiment and nothing happened...maybe it depends on how fragile the piece is? Don't know...

You can also make free-form ice by pouring the sugar onto non-stick aluminum foil. Crumple of the foil, then UN-crumple it so it's bumpy and then fold up the edges so to keep the sugar from running all over. Make sure to use the NON-STICK foil or else it won't come off. Works great!

When you asked about using water, do you mean mixing water with the isomalt in the beginning of the process? As far as I know that does not make it sticky. Some recipes call for water and it's fine. I was taught not to bother using water but I'm not sure what the reason was.

Hope that helps!

danf161 Posted 1 Jul 2010 , 11:48am
post #37 of 61

Diane that helps a lot. I used water merely because the recipe I found called for it. Any tips on how to NOT make it so sticky or do I need to accept the fact that it's candy? Also, what's the best method to cook it with WITHOUT using water? Microwave or stovetop? Do I have to use white corn syrup to cut it, so-to-speak, or can I try to melt the crystals by themselves?

Sorry for all these questions at once. I'm trying to get this right. Ever since I saw Buddy use it for his Aquarium cake (Cake Boss) I've been wanting to try it for myself. I played a little bit using the water method on the stove top in the saucepan and it came out nice. The red color paste took really nicely. I'll get a picture on here. I lost a drinking glass in the process thumbsdown.gif but I guess it's all in the name of experimenting. Too bad my wife doesn't agree with that. lol.

danf161 Posted 1 Jul 2010 , 12:03pm
post #38 of 61

Here's my first attempt at isomalt colored with red gel. This was in the freezer overnight. It's pretty damn sticky.
LL

CakeDiane Posted 1 Jul 2010 , 12:58pm
post #39 of 61

Your coral looks awesome! Great job!!!

I would suggest definitely trying your next batch with just the isomalt alone--no water. And I'm guessing that putting it in the freezer attributed to the sticky-ness. I'm curious as to why you feel you need to put it in the freezer? Everything I've heard says not to refrigerate or freeze--you must keep the humidity away from it. Keep it out of the freezer.

Personally I prefer the stovetop method and then keeping it warm in the oven in between pouring (while I'm waiting for the first mold to set up so I can use it again) What kind of drinking glass were you using that you ruined? If you use glass, it should be clean-able--put it in the dishwasher

danf161 Posted 1 Jul 2010 , 7:14pm
post #40 of 61

Thanks. I'm gonna try it right now before work to see what turns up.

I used a regular old drinking glass. The problem was I couldn't release it from the sides of the glass and I was getting frustrated....also, I cracked the glass from banging it on the counter trying to get it to release from the sides. Oh well. Any suggestions for it NOT to stick to sides? Stainless steel?

CakeDiane Posted 1 Jul 2010 , 7:25pm
post #41 of 61

Do you mean you couldn't get it to release from the glass when you were cleaning it or when you were pouring it into the mold/ice? If you were trying to clean it, just put it in the dishwasher--The hot water will clean it. Or just keep running hot water into it--it melts off

danf161 Posted 1 Jul 2010 , 7:51pm
post #42 of 61

Kinda. I was trying to get it out of the glass so it was in it's form, by itself. Make sense? I was using the glass as a holder for the ice which was my "mold".

Good tip about the cleaning though. That will make my life MUCH easier next time.

CakeDiane Posted 1 Jul 2010 , 7:55pm
post #43 of 61

Ahhhh....I see. Well I would suggest lining the class with the non-stick aluminum foil next time--I think that would work well...

danf161 Posted 2 Jul 2010 , 5:59am
post #44 of 61

Wow. You probably could have heard me call myself an idiot for something THAT simple. lol. I will never forget that step now. icon_biggrin.gif

CakeDiane Posted 2 Jul 2010 , 10:32am
post #45 of 61

LOL! icon_biggrin.gif

KJF1985 Posted 31 Mar 2011 , 1:49pm
post #46 of 61
Quote:
Originally Posted by lisamenz

This was for a small amount and in the microwave, 1/2 cup and 2 Tablespoons of white corn syrup in a glass measuring cup . do 30 seconds at a time at first and then 12 second times, and stir with a lollipop stick. Don't use metal or wood. Effects the too. Add I believe gel colors, not anything with a water content in it. It effects the also. Glad to help thumbs_up.gif P.S I use cotton gloves with laytex gloves on top. Don't burn yourselve:0)





I used this method last night and it work amazingly well! I also used another suggestion and kept the isomalt in a 265F oven while I was working with it (limited number of molds). I couldn't be more happy with the result!! THANKS!

lisamenz Posted 31 Mar 2011 , 2:49pm
post #47 of 61

Glad it work, its a easy way to do small amounts and the oven method keeps is so you can work longer and not have it hardening up on you before your ready.. Happy Decorating icon_lol.gif

cookieswithdots Posted 1 Apr 2011 , 11:08pm
post #48 of 61

I've been practing a bit too. Had pretty good results so far. I'm going to be makimg about 100 clear hearts for my daughter's wedding this June.

Could someone suggest the best way to store these and could I do them now?

Thanks for the great tips.

Melissa

handymama Posted 1 Apr 2011 , 11:31pm
post #49 of 61

Yes you can do them now. Store in an airtight container with some of those little desiccant packets. Humidity is the enemy. If it's rainy/humid where the reception is be prepared with a little paint brush and some vegetable oil to bring back the shine if they cloud.

meenu Posted 1 Apr 2011 , 11:52pm
post #50 of 61

Thanks icon_smile.gif

cookieswithdots Posted 2 Apr 2011 , 12:06am
post #51 of 61

What kind of contaner would you recommend?

Thanks!

handymama Posted 2 Apr 2011 , 1:06am
post #52 of 61

Anything except thin plastic. The important thing is the tight-fitting lid.

dchockeyguy Posted 4 Apr 2011 , 1:36pm
post #53 of 61

You can use regular ziplock bags as well, but you should double bag them, since plastic is a bit porous. I double bag my isomalt and place a food-safe dessicant in it, and they don't seem to cloud.

Another option is to use Confectioner's Glaze to glaze them. Once coated with that, they won't cloud.

lizardlips75 Posted 20 Apr 2011 , 4:08pm
post #54 of 61

i know these are old posts but i need help... i cannot find isomalt anywhere in my town. Ordering on-line isnt an option as i need to make my clear ice candy by friday, we are now wednesday... is there any other sugar or substitute that i can use to get the clear sugar candy?

lizardlips75 Posted 20 Apr 2011 , 4:29pm
post #55 of 61

i know these are old posts but i need help... i cannot find isomalt anywhere in my town. Ordering on-line isnt an option as i need to make my clear ice candy by friday, we are now wednesday... is there any other sugar or substitute that i can use to get the clear sugar candy?

Jewels17 Posted 20 Apr 2011 , 7:26pm
post #56 of 61

I haven't been able to get Isomalt locally, only online. Not sure what kind of sugar candy you are referring to. Maybe you should try sugar glass, it tends to turn out yellow but will take well to coloring.

Let us know what you are trying to achieve.

Thanks....Jewels

lizardlips75 Posted 20 Apr 2011 , 7:40pm
post #57 of 61

im trying to make clear ice... but cannot get the isomalt

Jewels17 Posted 20 Apr 2011 , 11:51pm
post #58 of 61

You can try to do sugar glass. Here is the recipe. It tends to start to turn yellow when trying to get to the correct temperature. You need a candy thermometer.

1/2 cup sugar with 1/2 cup light corn syrup

Microwave @ 50% for 6 minutes and mix, then full power for 2-3 minutes intervals until temperature gets to 300 degrees.

Add coloring when sugar/corn syrup reaches 265 degrees. thumbs_up.gif

kello Posted 21 Apr 2011 , 2:02pm
post #59 of 61

If you have to, try cooking the sugar just before it turns yellow (right before correct temp.) and take off stove. I did this once in desperation of NO yellow ice. The ice stayed a tad soft, but it still looked great.

dchockeyguy Posted 21 Apr 2011 , 7:51pm
post #60 of 61

You can also cook sugar like you do isomalt. One of the reasons that the sugar/corn syrup has a problem is because granulated sugar has impurities in it. When you cook sugar with some water, like Isomalt, you are able to skim the impurities off the top and keep your sugar a lot clearer.

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