Isomalt Gem Question??

Sugar Work By multilayered Updated 23 Jul 2010 , 8:30am by Julisa

multilayered Posted 1 Jul 2010 , 5:28pm
post #1 of 15

Ok so I finally got some Isomalt and I was playing around with it yesterday trying to make some gems, and after seeing some other Isomalt posts I have even more questions?? First I read you should not use metal or wood when using isomalt??!! So what do I use?? also how do I fill my mini molds with the isomalt I tried to put in in a small plastic squeeze bottle but it solidified almost immediately so please what is the best method??

14 replies
multilayered Posted 1 Jul 2010 , 7:11pm
post #2 of 15


CakeDiane Posted 1 Jul 2010 , 7:34pm
post #3 of 15

The best thing to use are silicone molds. And I like to melt my isomalt in a regular saucepan and then use a glass measuring cup to pour. The extra melted isomalt that's in the glass measuring cup can be kept in a very low oven to keep warm while you are waiting to refill the mold.

lyndim Posted 17 Jul 2010 , 8:30pm
post #4 of 15

I just bought some Isomalt (1lb.bag) but there are no directions! how much water to Isomalt do I use! Thanks for any help!

CakeDiane Posted 17 Jul 2010 , 9:36pm
post #5 of 15

You don't need ANY water--some people use it, but I was taught that you don't need it, so I don't use it...

cakesbyk2 Posted 17 Jul 2010 , 11:04pm
post #6 of 15

I have a cake in August that has some jewels and was going to try isomalt for the first time then came across this recipe. I am gonna try this before I try the isolmalt:
1 C granulated sugar
1/2 C light corn syrup
Food coloring
a few drops of oil flavoring
Lightly spray candy mold w/cooking spray. Thoroughly mix sugar and corn syrup in a 4 cup microwave safe glass measure. Cover with plastic wrap. Microwave on high for 3 minutes 15 seconds.
Remove from microwave, carefully remove plastic wrap and stir with clean spoon. Quickly stir the sugar mixture and then cover with a new sheet of plastic wrap. Microwave again for 3:15. Remove from heat and carefully remove plastic and stir with clean spoon.
After boint has ceased, stir in coloring and flavoring. Pour syrup quickly. Wait until cooled and they should pop out easily. To keep melted syrup ready to pour while you wait for molds to set, keep syrup in a 300 degree oven while you are waiting.

This sounded easier than the isomalt. Hope this helps someone. As I said I haven't tried it yet but will soon.... icon_lol.gif If anyone tries this soon please post your results.. Thanks

dchockeyguy Posted 19 Jul 2010 , 1:06pm
post #7 of 15

Personally, I don't think I'd want to try this method. It's actually more work to me than making Isomalt. Plus, sugar is VERY temperature sensitive. There's nothing in these directions to tell you to take teh temperature, and it is possible to burn sugar. (and I've done it before).

deMuralist Posted 19 Jul 2010 , 1:33pm
post #8 of 15

I agree, one degree of difference in either direction will ruin the sugar mix. Not saying it can't be done, but if I was going to use that recipe, I would look up the correct temperatures, put it on a stove, and stick a candy thermometer in it.

Julisa Posted 19 Jul 2010 , 4:22pm
post #9 of 15

I just bought some isomalt because the size of jewls I need are "out of stock". Very easy to melt. I am trying to make jewls for a cake due on Sat. . Have my molds and everything is going good. Only problem is how or what do I use to fill these tiny tiny molds? I tried a glass dropper, the drop was too big, then it clogged. Didn't have any trouble getting the blobs to release from the tiny molds, but the candy won't harden. Is this because I used water? The recipe I had was one cup isomalt to 4 tbs water. Heat to 230 deg. then add flavor and color. I know that humidity plays a BIG role in candy making, and we are pouring down rain here.

dchockeyguy Posted 19 Jul 2010 , 5:51pm
post #10 of 15

I was told by someone to use one of those silicon cups that Wilton makes. You can put the sugar in there, it wont' stick, then pinch the edges to form a small spout to pour the sugar from.

Julisa Posted 19 Jul 2010 , 7:22pm
post #11 of 15

OOOPs! Sorry I am dislexic and can't spell. I read another post about sugar jewles, then re read the instructions on the receipe that I have and it says heat to 320. Makes a BIG difference. the candies hardeded just perfectly. Still struggling on how to fill the ittty bitty molds. Tried dipping a tip of a knife and using the droplet from that, but still too big. Then the isomalt starts to harden real quick and the droplets get bigger. I am thinking of using a heated knife. Like a craft one. I have one that I use to cut foam board and it has different tip attachments. One is just a point. I can heat it up long enough to get a thin/smaller droplet. That might work as long as I don't let it get too hot to burn the isomalt. Hummmmm I'll let you know how it goes.

Julisa Posted 23 Jul 2010 , 7:41am
post #12 of 15

OK. Heated craft knife DID NOT work. I give up I will just wait for them to be restocked and order a million of them. I now know why these things are so darn expensive. I have tried just about everything and can't get it to work. I even tried making the "gems" out of gelatin and chocolate using a dropper, insulin syringe, craft knive, and ice pick. This candy mold is sold at, so I assume it's ment to be used. Just don't know how. I do not suggest trying to make this partucular size (1/4 inch tear drop shaped) on you own. If anyone is able to, please post pictures and instructions on how you did it. DH got involved and it's as if we are "BP" Trying to figure out how to"stop the leak in the oil well"

Edited to add pic of mold. I tried the tooth pick and it didn't work. the "drop" that came off it was to big. Thanks though.

mpetty Posted 23 Jul 2010 , 7:56am
post #13 of 15

I've read that you can use a toothpick to fill the tiny molds. Dip the toothpick into the isomalt and then let it drip off the toothpick into the mold.

carmijok Posted 23 Jul 2010 , 8:15am
post #14 of 15

Here's a discussion on this board about isomalt...lots of good suggestions and tips...especially the one about using flexible measuring cups to pour into small molds:

Julisa Posted 23 Jul 2010 , 8:30am
post #15 of 15

Carmijok-love your profile pic. That is tooooo cute.

I tried the flexible molding cups and they still let out to big of a drop and once the isomalt or sugar starts to cool or thicken it makes bigger drops and gets stringy. That pulls the "drop" out of the mold.

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