Colouring Isomalt And How To Make Them Less Sticky?

Sugar Work By Sophdobe Updated 20 Aug 2010 , 3:44pm by dchockeyguy

Sophdobe Posted 18 Aug 2010 , 9:33pm
post #1 of 6

Ok, I've finally got my isomalt to 338 degrees F without getting the carmelizing (yippie! icon_biggrin.gif )

I tried to make them pink by adding Wilton's red concentrated oil-based color gel to it but they just don't mix! I get clear isomalt candy with red spots! Why is it doing this??? How do I color my isomalt candies?

Also, my candies are still sticky when I remove them from the mold - is this because I live in a hot humid place? What did I do wrong?

5 replies
BlakesCakes Posted 19 Aug 2010 , 12:02am
post #2 of 6

You should be using water based, gel/paste colors, not oil based candy colors.

The stickiness can be because of too much water in the mixture and a combination of the ambient humidity.


Sophdobe Posted 19 Aug 2010 , 6:32pm
post #3 of 6

Owww~ I bought these oil based color gel just for this...

So can I use wilton's concentrated icing color gel?


BlakesCakes Posted 19 Aug 2010 , 9:25pm
post #4 of 6

I use Americolor, or any other type of color, that is fairly liquid--it squeezes out of the bottle easily.

I've never tried the Wilton colors that are thicker. I'd try to dissolve some of the color in a bit of water. If it disperses quickly and doesn't leave any lumps behind, it should be fine.

The problem with the oil based colors is the oil--that's why you had dots. It's important that the colors dissolve easily in water.


Sophdobe Posted 19 Aug 2010 , 10:00pm
post #5 of 6

Thank you for sharing the tip BlakesCakes!!!

I'll buy some and try it out~

dchockeyguy Posted 20 Aug 2010 , 3:44pm
post #6 of 6

You can also use petal dust dissolved in a small amount of water to color your sugar.

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