How To Make Edible Diamond Using Isomalt

Sugar Work By Sophdobe Updated 2 Aug 2010 , 3:16pm by Kiddiekakes

Sophdobe Cake Central Cake Decorator Profile
Sophdobe Posted 1 Aug 2010 , 11:28pm
post #1 of 4


I've read all the topics regarding edible sugar diamonds - everyone says using isomalt gives a clear diamond but I can't seem to find a recipe + detailed instruction of how to make sugar diamonds....

Help~ Does anyone have a recipe with detailed instruction?
I'm a newbie at this and have never made sugar related stuff before...

Where can I find out more on how to make sugar diamonds/gems?


3 replies
DiviniDee Cake Central Cake Decorator Profile
DiviniDee Posted 2 Aug 2010 , 3:24am
post #2 of 4

I have used both isomalt and suger for diamonds. If you have a mold or make a mold just boil the sugar or isomalt with some water. If you put to much water it will boil out, if you put to much it will be very thick in the beginning of the boiling process and you will have to add more. I love to play with this stuff. Make sure you boil it to around 250 and then pour it into your mold.

Sophdobe Cake Central Cake Decorator Profile
Sophdobe Posted 2 Aug 2010 , 2:41pm
post #3 of 4

I see! So there's no specific instruction for this? How do I know when it's ready to pour into the mold?

I've seen people talking about temperature, bubbles... etc - I thought it's a little more complicated~

Kiddiekakes Cake Central Cake Decorator Profile
Kiddiekakes Posted 2 Aug 2010 , 3:16pm
post #4 of 4

You need a candy thermometer to know how hot and and candy hardening stage you need to cook it too.There are several thread on here that tell you want temp you should heat it to...

Quote by @%username% on %date%