I have been struggling with sugar bubbles for a while, but I finally made them without the usual problems. An issue that I had was that they are yellow, not white or clear. I made them with pure can sugar, water and tartar cream. I removed the pan from the heat at 300 degrees and sumerged it in cold water to stop the cooking process. Could isomalt be the solution, if yes, where can I find it? Another thing that happend was that after a while, the bubbles started to get sticky, is that common or does it happen only to me?
I will attach a picture as soon as I can
I'm certainly no expert, but from what i have read i believe that isomalt is the answer you are looking for, for both of your problems. I would google it to find a source
The isomalt that I found online was for a bag of 120 pounds. I don't need that much for experimenting.
Has anyone's bubbles been sticky?
isomalt would be your solution. After you have made your bubbles, store them in an airtight container immediately so that moisture from the air won´t affect them. You can find isomalt by the pound at s u g a r craft
Try Chefrubber.com they sell isomalt in smaller quantities. Ewald Notter cooks the isomalt to between 320 and 340 for blowing and pulling and 340-360 F for casting.
I have had isomalt feel a bit sticky but it dries out when placed in a container with dessicant.
I made sugar beer bottles with real sugar and the humidity made them sticky. Isomalt should help the issue.
My bubbles get sticky when it's humid or, oddly enough, when I use tartaric acid. I no longer use tartaric acid when I make bubbles. I haven't noticed yellowing since I've only made tinted ones. I pull the sugar a few times to give it more of a satiny-opaque look. I am in no way an expert and what I do would probably make those that are experts shiver but it works for me.
I don't use Isomalt(a source, reliable or not I don't know, stated it would give you the s#[email protected], not an effect I want), but I've heard it's remarkable stuff to work with when doing sugar work.
Thank you all for your comments.
all4cake: I was looking at your pictures and I really liked the bubbles that you made. What coloring did you use to avoid the yellow color?
Those that are in my photos had lavendar added...the more I pulled, the more pearl like they got...mother of pearl that is....
Is there a specific quantity of lavender to add to the sugar?
no....I make different colored ones. I've never attempted clear ones is what I was saying and that that is why I don't know about yellowing.
Thank you so much, I will try to do them again soon