SUGAR ART        INSTRUCTION AND SUPPLIES

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Simi Isomalt Recipe
2 cups Isomalt
4.5 teaspoons Distilled Water
1 Quart Sauce Pan (Stainless Steel)
Whisk
Pastry Brush
Small Strainer
Candy Thermometer to 360 degrees
Larger Pot filled with ice water
Flavor/Color optional

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 and snaps 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!

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Isomalt Recipe
2 cups Isomalt
4.5 teaspoons Distilled Water
1 Quart Sauce Pan (Stainless Steel)
Whisk
Pastry Brush
Small Strainer
Candy Thermometer to 360 degrees
Larger Pot filled with ice water
Flavor/Color optional

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 and snaps 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!