Clear Isomalt

Sugar Work By lyndim Updated 11 Apr 2011 , 4:06pm by lyndim

lyndim Posted 10 Apr 2011 , 9:22pm
post #1 of 4

I can't seem to get clear isomalt, it turns brown before it reaches hard crack temp. I've tried lowering temp, raising temp. I've checked my candy therm. And it's fine! What I'm I doing wrong?!

3 replies
cakeandpartygirl Posted 11 Apr 2011 , 1:26am
post #2 of 4

I have heard that using distilled water would help that. It could be due to the minerals in the tap water if you are using the isomalt that needs to be prepared. If you are using the isomalt sticks I think that they are a melt and pour and they don't need to be heated to the hard crack stage.

dchockeyguy Posted 11 Apr 2011 , 1:30pm
post #3 of 4

It sounds like you're not using distilled water. Water from faucets have chemicals in them which will prevent your isomalt from being clear. Also, it could be the kind of pan you're using. Are you using one with a non-stick coating to it?

lyndim Posted 11 Apr 2011 , 4:06pm
post #4 of 4

Thanks, I will try it with distilled water. I had heard that before but forgot, thanks for the reminder and quick response!

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