cakecookie6
Posted 26 Mar 2009 , 10:24pm
post #1 of 5
Using isomalt for casting sugar, to what temperature should the isomalt be cooked?
4
replies
For casting sugar or isomalt, you should heat it to 155C. Let it cool to about 125C before you pore it. If you're going to be pulling it, heat it to about 165C. When I cast sugar, I like to hit the surface with a quick shot from the blowtorch to get rid of the air bubbles on the surface.
Good luck!
cakecookie6
Posted 13 Apr 2009 , 3:35am
post #4 of 5
Thanks for taking the time to answer my question. When searching the internet, I found different answers, but sounds like you've had experience.
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