Isomalt burnt?

Sugar Work By cakesrock Updated 3 Dec 2013 , 10:46pm by costumeczar

cakesrock Posted 23 Nov 2013 , 4:42pm
post #1 of 9

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 and 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?


8 replies
howsweet Posted 23 Nov 2013 , 5:02pm
post #2 of 9

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.

cakesrock Posted 23 Nov 2013 , 5:07pm
post #3 of 9

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...

costumeczar Posted 28 Nov 2013 , 12:35am
post #4 of 9

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.

Lasucree Posted 28 Nov 2013 , 12:14pm
post #5 of 9

The temperature is too high, for cooking isomalt use at most 190 °C, ok!

costumeczar Posted 28 Nov 2013 , 1:52pm
post #6 of 9


Original message sent by Lasucree

The temperature is too high, for cooking isomalt use at most 190 °C, ok!

I didn't even think of that...if you're using celcius then i don't know the conversion to fahrenheit, but it shoudln't be mor than 340-345 F or it will turn brown.

Lasucree Posted 29 Nov 2013 , 10:19pm
post #7 of 9

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

CakeCrystals Posted 3 Dec 2013 , 9:27pm
post #8 of 9

i made 2 isomalt heels and they both turned yellowish. I microwaved the isomalt, no water added.  What did i do wrong?  I microwaved for 1 min, then a few 30 sec bursts.  does anyone have any suggestions?

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