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What to use for pouring hot melted isomalt into candy mold? - Page 2

post #16 of 19
I like to melt sugar and Karo syrup in the microwave. I put it in a glass maple syrup dispenser (without the metal top on it). Once sugar is ready, put top on and pour into molds. Works great because of the valve shut off. Allows you to pour just the right amount of sugar. Hope this helps!
post #17 of 19

The hard candy funnel & stopper give a larger flow of hot sugar, It is ok for lollipops and larger molds, but not tiny ones.  I tried it a couple of times to make small jewels under 1/2 inch, and they all overflowed.

 

for Isomalt use the White Hard Candy molds, not the plastic clear chocolate molds.

Of course we all have our limits, but how can you possibly find your boundaries unless you explore as far and as wide as you possibly can? I would rather fail in an attempt at something new and uncharted than safely succeed in a repeat of something
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Of course we all have our limits, but how can you possibly find your boundaries unless you explore as far and as wide as you possibly can? I would rather fail in an attempt at something new and uncharted than safely succeed in a repeat of something
Reply
post #18 of 19

I was wondering how you reheat the isomalt that is in the syrup bottle? I know it is dishwasher safe, but can it be microwaved without the lid? I'm guessing you have to fill your molds super quick or else you have to run your metal lid through the dishwasher to remove the hardened isomalt? This is an intriguing idea :-)

post #19 of 19

Over the weekend I used the tiny gem mold.  I tried to use a parchment cone to pour the isomalt into the mold with no luck.  The tip kept clogging.  I finally used a toothpick with success.

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