This is my very first post but I've often found answers here via Google. I'm very new to baking and wanted to use isomat in shaker cookies (with a clear glass center). I got the CK brand of isomalt and set about tempering it.
I got a nice clear glass finish, completed my cookies, took lovely pictures and left the royal icing to set. This morning I was so disappointed my nice clear isomalt was all gross and kind of bubbled over (I'm not sure exactly what was going on, bubbles or re crystalizing) but I have no idea how they got so cloudy and weird looking!
I'm thinking perhaps I took them off heat just a bit too soon (was aiming for 330 degrees but not using a digital thermometer). Has anyone has nice clear isomalt go wonky sometime over 12 hours after pouring? Trying to confirm where I went wrong!
do you have the isomalt touching anything -- it might have leeched some moisture out of whatever it touches -- not to mention it will grab it from the air too -- bubbles you can often remove with a blowtorch -- and isomalt causes major gastric distress -- it's not something you want to serve to anyone --
an idea for you is to melt jolly ranchers candy if you are in the states -- any hard sugar candy like that will melt in the oven and it won't hurt anyone's tummy -- or carefully carefully ever so carefully make it yourself: