HELLO !! I have created sugar bottles before.. and have seen the tutorials on line and on this site. However-- I can never get the sugar bottles right on the first or second shot. Does anyone know.. if using regular white sugar/corn syrup (not isolalt) what temp or stage (i.e. softball, hardball, etc) do i have to cook the sugar at? Do I have to keep at this temp for a certain amount of time? Can it not cool too much? As I mentioned, I've done this a few times but it's always after trying a few different methods and i can never seem to exactly duplicate! Any help would be SO GREAT! As always, thank you all.
ok so I didnt see any responses so I tried for the 2nd night in a row to make my bottles. AND.. to my delight.. they worked. I boiled the sugar/corn syrup mixture till it just about got to the hard crack stage/300 degrees or so. I then took it off the heat for a minute and put the food color in, stirred and poured it into my mold. About 20 min late I took it out of the mold, and OH MY GOODNESS IT IS FINE!!! I hope this helps someone out there.....
Do your sugar in the microwave. I have done it both on the stove top, but now do it in the microwave. I don't have to wait as long and I can do it in smaller batches and quicker. I use a Pryex glass for my isomalt sugar and water, or isomalt and corn syrup. When you first put it in, put on for 30 second intervals and then for the next 6 or 7 times, put on 7 to 10 seconds intervals. You will know when it becomes clear. Stir with a lollipop sticks. Not metals. It will change your isomalt outcome sometimes. I love doing it this way and I love doing the sugar bottles., alot of fun. Good luck 
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