I have just recently started to try cake decorating as a hobby and I have been researching sugar pulling. I'm sure that these are amateur questions but I could really some help.
I have seen a few recipes for sugar pulling. Some say to use plain sugar, other want you to use isomalt. I know the chemical difference between the two but is one better than the other? Will I get different results with sugar vs isomalt?
What temperature should the warming box be on average? I know its never exact but a rough estimate would be great if anyone knows.
How long do pulled sugar decorations last? Once they are made (if they are not going directly on the cake) what is the best way to store them?
Any other tip or links to informative sites would be greatly appreciated. Thank you.