If you use isomalt it will be easier since it's more forgiving than cane sugar. The only time sugar turns yellow is when it's overheated, so get a good sugar thermometer and use it to make sure you're not going too hot.
and be ready to cool it off real fast too because the temp increases a bit even when you turn off the heat and that little bit will take it past the clear stage fast --
if you can find some clear jolly rancher type hard candies you can crush them and melt them in a mold --- melt them in the oven -- probably a low temperature --
Chef Dominic Palazzolo of Make Your Own Molds wrote out his tips for using isomalt, a few things in there for clear isomalt, like tips # 1, 3, 4 and 8.
http://www.cakecentral.com/tutorial/30598/chef-dominic-palazzolos-isomalt-tips
Thanks for all the tips!
I've never heard of isomalt and doubted they even sell it here.
However, I actually was able to find some!
unfortunately time was my enemy and i couldn't get to it. But i'll definitely use it for some other cake project.
Thanks :)
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