Clear Sugar Hearts

Sugar Work By cookieswithdots Updated 22 Mar 2011 , 2:07pm by dchockeyguy

cookieswithdots Posted 21 Mar 2011 , 9:12pm
post #1 of 11

I am wondering how I would make clear sugar hearts for decorations on wedding cupcakes. Not quite sure about this one.

Any ideas?


10 replies
tiggy2 Posted 21 Mar 2011 , 9:30pm
post #2 of 11

You can make them out of isomalt and will need a mold.

tiggy2 Posted 22 Mar 2011 , 1:07am
post #4 of 11

Sugar will not stay clear, it will turn brown.

imagenthatnj Posted 22 Mar 2011 , 1:28am
post #5 of 11

Yes. No worries. The instructions say so too, if you read the note. Your isomalt option is in there. I put in the link as a beginning, for technique only and as a sample.

cookieswithdots Posted 22 Mar 2011 , 3:27am
post #6 of 11

I figured the answer would be to use isomalt. I haven't worked with it but have some to pratice. Seems like I have read that it is not edible, it that true? I would hate to put it on 120 cupcakes and have to tell people they couldn't eat them.

Thanks again.


imagenthatnj Posted 22 Mar 2011 , 3:41am
post #7 of 11

It is edible. Just not too good for you, I guess.

(How the body uses isomalt)

cookieswithdots Posted 22 Mar 2011 , 3:55am
post #8 of 11

Thank you so much for the info. Anxious to try it. Oh-- one more question. How far in advance can you make decorations?


platinumlady Posted 22 Mar 2011 , 4:07am
post #9 of 11

They don't go bad. So you can make them weeks in advance or days in advance just depends on your schedule
I just ordered some (pre-made) However, the mold is the best was to go as far as money cause you can make them over and over again.

The isomalt is some times referred to as "sugar candy" so technically yes it edible, However, it's too hard and no one tries to eat it. Just be careful of the age you make them for because the hearts are a choking hazard

Good Luck

dchockeyguy Posted 22 Mar 2011 , 2:07pm
post #11 of 11

While isomalt and sugar last, they will cloud if exposed to humidity, so do not store your hearts in the fridge. The best way to store them if you make them early is to double bag them in plastic and add a food-safe desiccant to them.

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