I've done lots of reading of this forum since I bought isomalt last year, but I'm still having problems.Â
I bought isomalt granules, melted them down and added glucose as per the instructions, and made my own isomalt sticks. I had lots of trouble with this, probably because my quantities were too small. The thermometer showed a lower temperature than I needed but my mix was going amber, so obviously burnt.Â
Eventually I made isomalt sticks but every time I make anything from them they turn cloudy very, very quickly. Ridiculously quickly as soon as they are "dry". I'm melting them down in the microwave and adding colour. I pour them when the mix is hot but has cooled enough for me to shake the bubbles out.
My question is: are my unscientifically madeÂ isomalt sticks at fault? Do I need to throw this batch and try again? Or is it because I live in Britain and I'm not being careful enough to keep the items I make in a non-humid place? I made the most gorgeous clay pigeons yesterday but they look like they are melting before they set, and they are very cloudy on the outside (although not on the inside when I break them open).
Many thanks for any help in solving this technical issue.
AI can't say for the isomalt problem because I've stopped using that and I use regular sugar instead.. however I still had the severe melting problem even when I thought it wasn't humid.. someone suggested to me to put my creation in airtight container with some silica gel packs. that absolutely worked liked a charm. I did this for sugar bottles I just didn't add them to the cake until close to party time. the only problem I had was finding them in abundance without buying a ton of shoes. when I told my daughter I couldn't find them to purchase, she brought me big bags of them, she works in a pharmacy and they throw them away every day. so that is a good free way to find them. hth
Hello, you do not need to add the glucose is not so reaches a temperature of 180 Â° C is perfect. But it has a detail which is the pan that you are using and what the method, normal fire stove or induction cooker?
Sorry, I don't understand your post entirely. Are you saying you don't need to add glucose at all?Â
I never put glucose....i use it pure and melted it in the normal pan...But i use silicon to make some decoration...i saw some programm in the TV...if it's cloudy and not clear, you can use torch (to burn creme brulee) and just pass it in the surface..
I'm so sorry, I know my english is terrible! Never put glucose!! The pan must have double bottom, and decrease the temperature so the heat will not go to the side and will not change to the caramel color.
Thank you Sweet Lin!!!
Oh, really? So just plain isomalt? That's interesting. Thank you.
Yes, no glucose in isomalt [only in regular sugar].Â
You can melt isomalt in a microwave or on the stove.Â When I melt granules, I add enough water to make a wet sand consistency and take it to about 340F.Â It should be pretty clear at that temp.
Now that's really interesting, thank you. I think what I had read before starting working with this stuff must have been how to make isomalt sticks. I'll try again with just the granules. Must find some distilled water first.
Just enough water to dilute the color or maximum 20gr water for 1kg isomalt
After some hours my isomalt decoration isn't shined anymore. Why?
Thank you for the tip!