I have played with poured sugar a little bit but want to get more invovled with the sugar aspect of it. Are there any good books or websites other than CC that teaches step by step on blowing and pulling sugar?
Also when I poured the sugar I used regualar sugar and the pieces ended up being really sticky and silmy. Does Isomalt have the same effect? any respones will be greatly appreicated. Thanks
There's loads of great videos on youtube, just search for pulled or blown sugar. I believe the main reason for Isomalt is so that the sugar doesn't discolour, I'm not sure if it will change the consistency.
What recipe did you use? There are different recipes which will give you different consistencies.
In this video he lists his recipe at the beginning
This one is good too