2 cups Isomalt
½ Cup Water
1 Quart Sauce Pan
Candy Thermometer to 360 degrees
Larger Pot filled with ice water
Combine Isomalt and water in a 1 quart heavy saucepan. Cook over medium-low heat. Stop stirring for the rest of the process. Dip a pastry brush in water and wash down the insides of the pot just above isomalt to prevent crystallizing. Skim off the thin layer of foam that accumulates on top of the isomalt. You may have to wash down the sides with water and skim down the foam one or two more times. When candy appears clear insert a thermometer and cook to 250 degrees. Turn to medium heat and cook until mixture reaches 330 degrees and test a drop on a silicone mat to see if it hardens when cool. If still soft maintain 330 degrees and test again every few minutes until it hardens when cool. Remove from heat. The syrup is VERY HOT! Take precautions to prevent burns. Submerge outside of pot in ice water to stop cooking. Be careful not to get any water into the isomalt. Add flavoring and food coloring if desired. Pour into puddles/mold to use later. Store in an airtight container. Caution: large candies can be a choking hazard with children!
Pre-Made Ready to Use Isomalt Sticks
- Caution: HOT!!!!! Severe burns if you get any isomalt on your skin. Wear oven mitts or cotton gloves covered with plastic gloves. Wear protective clothing and closed toed shoes. Eye protection is suggested.
- Place amount of isomalt desired in microwave safe dish on high for 30 seconds and then 15 second intervals until melted.
- Use flavor oils or food color if desired, stir with spatula or toothpick
- Pour directly into molds, or cool slightly to sculpt or make blown designs
- Store unused cooled portion in sealed container. Do not refrigerate.
- If you wish to break sticks, place in a sealed plastic bag and break with a small hammer, caution pieces are sharp
- To clean up, soak in warm water and detergent to loosen
- If you don’t like something it can always be melted down and try it again. Don’t give up, it takes practice
- Don't use a toothpick to stir out small bubbles, you only stir in more bubbles
- If using to cast molds, melt the isomalt as much as possible. You want it a watery consistency.
- If using plastic hard candy molds or metal cookie cutters spray vegetable oil into the cavities and then wipe out with a paper towel.
- Never use a plastic or chocolate mold that is not rated for high heat. It will destroy your mold and ruin your isomalt.
- Some silicone molds leave a slight cloudiness on your pieces, use a chef's torch to lightly heat and shine the surface. Be careful not to overuse or you will loose your detail.
- To seal your projects use 1 coat of confectionery coating. You can use cooking spray, but it may need to be reapplied every few days.
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