I've worked with isomalt several times and have never had it turn amber (like overcooked sugar),especially at 260 degrees. It is about 2 yrs old (not opened andÂ in another ziplock) and I live in a very dry area.
Maybe it's my candy thermometer(?), though it's not that old (3yrs maybe) and good quality. I don't use it that often - 2-3 times a yr.
Any idea why this happened?
AI don't know how that could effect it, , but the one time I used the kind you have to cook to a certain temp I had the same problem and mine was also over 2 years old. I never went back and calibrated my thermometer, just switched to the nibs. Doubt that was much help... Best of luck with it.
What are "the nibs"?
Now, I took it off as soon as it started to color, colored the gems dark (although I wanted them clear diamonds- I guess rubies will have to do) and the gems hardened just fine.... So not sure what the issue is...
If it starts to turn amber it's too hot, so it could be the thermometer. Or you might have been using tap water to cook it? That can discolor it. Also using a wooden spoon. But it's probably the temperature or the water.
The temperature is too high, for cooking isomalt use at most 190 Â°C, ok!
I'm sorry, I always forget that. You're cooking on gas stove or induction?Because if it is gas, the problem is that it has not flame continues and heats the side of the pan causing the burn isomalt
i made 2 isomalt heels and they both turned yellowish. I microwaved the isomalt, no water added. Â What did i do wrong? Â I microwaved for 1 min, then a few 30 sec bursts. Â does anyone have any suggestions?
Just do 30 second bursts until it starts to soften up, then 15 seconds after that. You might have a really strong microwave. If it heats things up too fast it will turn brown.