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Isomalt Problems, and Glass Slipper - Page 2

post #16 of 43
Getting Isomalt to a point where it can be poured can be done with or without water.

Ewald Notter cooks it on the stove, adding enough water to cover the isomalt and make it the consistency of wet sand. Yes, it takes longer, but the thought behind it is that just a small amount of moisture left in the product (8-10%) makes it easier to pull and less likely to develop small stress cracks.

I've seen BKeith Ryder do it both ways--in the microwave. The isomalt cooked with the water seems to tolerate re-heating and re-working much better.

Venuance pearls are pre-prepared isomalt (already cooked and colored). When I was at Albert Uster taking the sugar class, I came away with the understanding that they were made to retain a small amount of moisture so that they can be quickly and evenly melted.

I think a little water makes the product more forgiving, but yes, it does add some time to the process. Distilled water is a wonderful idea. The minerals and chemicals in various water supplies can wreak havoc with isomalt.

Nice info here (and the book by Vi Wittington is very nice, too):

http://www.countrykitchensa.com/whatshot/hotmain.aspx

Dominic's info on the making a bottle mold tutorial is great, too.

HTH
Rae
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They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
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post #17 of 43
I have seen Notter do it a couple of different ways. I found that in humid states like Oklahoma, My students had to take Venuance up to temp or they would start to weep.
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post #18 of 43
Thread Starter 
I am in Colorado and there is 0 humidity here. I think I am going to add just a little bit of water. Off to the cake store!
post #19 of 43
I tried Isomalt last night for the first time and it was a disaster...it came out cloudy and I could see tiny bubbles icon_cry.gif I followed the recipe from Global Sugar Art and it doesn't say anything about not stirring or using a strainer icon_sad.gif
The recipe doesn't say for how long to cook it just says to bring it to 320 and I did but it took a long time maybe around 1/2 an hour ---(??)
I don't know what I did wrong icon_cry.gif
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post #20 of 43
If you are casting, the amount of water is not really an issue because you are not pulling it. If you stir, you will have more bubbles. Let sit after it has come to temperature. In my classes, I tell all my students to take it to 330*

Rosie2
What is the recipe?
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post #21 of 43
Rosie, don't throw it away--remember, you can try to re-heat it and you may get a better result the second time.

If not, you can still "play" with it when it's not perfect. After awhile, it won't work well after re-heating, but you can get some use out of it.

Rae
I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
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post #22 of 43
Quote:
Originally Posted by moydear77

If you are casting, the amount of water is not really an issue because you are not pulling it. If you stir, you will have more bubbles. Let sit after it has come to temperature. In my classes, I tell all my students to take it to 330*

Rosie2
What is the recipe?

Thank you Moydear, here's the recipe I found it in Global Sugar Art.

1 cup Isomalt

4 Tablespoons Hot Water

Liquid food coloring as desired

Combine Isomalt and water in a 1 quart heavy saucepan. Cook over medium heat while stirring with a wooden spoon until dissolved. Dip a pastry brush in water and wash down the sides to prevent crystallizing. Insert a candy thermometer to monitor temperature. You may have to wash down the sides with water one or two more times. Cook until mixture reaches 320 degrees and remove from heat. The syrup is VERY HOT! Take precautions to prevent burns.

When syrup stops bubbling, slowly add flavoring and food coloring if desired. Prepare your molds by spraying them with Pam or lightly oiling them. Pour hot syrup into molds and allow to harden 10 minutes. Unmold onto waxed paper. If the weather is humid, wrap in candy bags to prevent the candy from becoming cloudy.

The use of a candy funnel will make this job much easier. Please remember that large candies can be a choking hazard


I followed it exactly.
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post #23 of 43
Quote:
Originally Posted by BlakesCakes

Rosie, don't throw it away--remember, you can try to re-heat it and you may get a better result the second time.

If not, you can still "play" with it when it's not perfect. After awhile, it won't work well after re-heating, but you can get some use out of it.

Rae

Hi Rae, ohhhh I didin't know you could re-heat it...and I almost threw it away last night. Thank you!! I'll go home and play with it icon_smile.gif
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post #24 of 43
I need to make a glass slipper in a couple months...where did you get the mold for it?
post #25 of 43
Thread Starter 
I am making a mold. I found a plastic one that isn't suitable for sugar use-only chocolate. So I am making a model from clay, and then a mold from silicone from that.

I am planning on casting that either Monday or Tuesday, so I'll let you know how it goes. I have already had 2 failed attempts, but I am determined to get it to work. icon_smile.gif
post #26 of 43
cool! (Hey if it goes well will you sell me one? haha...)

Can't wait to see it!!!! I was just looking into shoe molds and not very successful so far...
post #27 of 43
I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
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I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
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post #28 of 43
Thread Starter 
Quote:
Originally Posted by Kitagrl

cool! (Hey if it goes well will you sell me one? haha...)

Can't wait to see it!!!! I was just looking into shoe molds and not very successful so far...



Ha ha-I have to see how it turns out. I'm not super confident it will. icon_smile.gif
post #29 of 43
Okay, I tried again with isomalt and the sugar diamond turned yellow icon_cry.gif I'm beginning to hate isomalt icon_mad.gif
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post #30 of 43
Thread Starter 
Rosie-there were some suggestions on the home page tutorial-a lot of things that can turn it yellow. Read through them and see if any of them applied to you. icon_smile.gif I
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