
I've worked with isomalt several times and have never had it turn amber (like overcooked sugar),especially at 260 degrees. It is about 2 yrs old (not opened and in another ziplock) and I live in a very dry area.
Maybe it's my candy thermometer(?), though it's not that old (3yrs maybe) and good quality. I don't use it that often - 2-3 times a yr.
Any idea why this happened?
TIA

AI don't know how that could effect it, , but the one time I used the kind you have to cook to a certain temp I had the same problem and mine was also over 2 years old. I never went back and calibrated my thermometer, just switched to the nibs. Doubt that was much help... Best of luck with it.


If it starts to turn amber it's too hot, so it could be the thermometer. Or you might have been using tap water to cook it? That can discolor it. Also using a wooden spoon. But it's probably the temperature or the water.


A
Original message sent by Lasucree
The temperature is too high, for cooking isomalt use at most 190 °C, ok!
I didn't even think of that...if you're using celcius then i don't know the conversion to fahrenheit, but it shoudln't be mor than 340-345 F or it will turn brown.


i made 2 isomalt heels and they both turned yellowish. I microwaved the isomalt, no water added. What did i do wrong? I microwaved for 1 min, then a few 30 sec bursts. does anyone have any suggestions?

Quote:
i made 2 isomalt heels and they both turned yellowish. I microwaved the isomalt, no water added. What did i do wrong? I microwaved for 1 min, then a few 30 sec bursts. does anyone have any suggestions?
Just do 30 second bursts until it starts to soften up, then 15 seconds after that. You might have a really strong microwave. If it heats things up too fast it will turn brown.
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