Isomalt Wont Harden

Sugar Work By tavyheather Updated 19 Oct 2012 , 2:43am by BlakesCakes

tavyheather Posted 1 Mar 2012 , 1:26am
post #1 of 5

Had my MYOM isomalt sitting in my cabinet for a long time and need to work on a Spring dummy cake so I thought I'd make some squares.

Forgot I broke my candy thermometer icon_sad.gif so I did it anyway. Cooked it for a while until it started turning amber (used Mountain Spring Water)...crap that's not distilled is it...

Ended up with isomalt that wont harden fully. Duh. what was I thinking? Impatient much?!

Can I reheat it and make it work properly? or is it a complete loss?

4 replies
BlakesCakes Posted 1 Mar 2012 , 4:43am
post #2 of 5

Sorry, it's been overcooked pretty badly if it turned amber. It's a loss. Pitch it.


tavyheather Posted 1 Mar 2012 , 3:59pm
post #3 of 5
Originally Posted by BlakesCakes

Sorry, it's been overcooked pretty badly if it turned amber. It's a loss. Pitch it.


mine always turns a bit amber...I was thinking maybe it was b/c I didn't use distilled? Now part of it is re-clumping in the mold into the little white balls again...

Well thanks for answering Rae..prob have to toss it icon_sad.gif

MissPastryChef88 Posted 19 Oct 2012 , 2:12am
post #4 of 5

Isomalt should only be cooked to 330ºF.

BlakesCakes Posted 19 Oct 2012 , 2:43am
post #5 of 5

You can cook isomalt from 320F up to 340F. At the lower temps, it's easier to pull but also more prone to drooping/melting when exposed to humidity.

I personally like it at 340F for most applications. Some people take it up to 360F for casting, but it just seems to take soooo long to get to that temp. 340F works fine for me. I do wear cotton chocolate handling gloves under my latex gloves when I pull, though, because 340F is mighty hot.


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