Isomalt Recipe
Working with isomalt can make some amazing effects. This recipe will show you how to cook raw isomalt into clear, ready-to-use isomalt that you can then store and melt down whenever you need some isomalt!
Servings: 1 cup
Calories: 17kcal
Ingredients
Ingredients
- 1 cup Raw isomalt crystals
- ¼ cup Distilled water
Supplies
- 1 Candy thermometer
- 1 Nonstick pot
- 1 Silcone mat
Instructions
Instructions
- In a very clean, nonstick pot, add ¼ cup distilled water to every cup raw isomalt.
- Bring to a boil on medium-high heat. Do not stir.
- After the mixture is boiling, turn to medium heat and cover with a lid for 5 minutes and simmer. This step prevents crystals from forming around the edges. Do not stir.
- Take lid off and simmer uncovered until temp reaches 320º F (160º C). This can take up to an hour. Be patient. Do not stir.
- Once cooked you can pour into puddles on a silmat, let cool then break into chunks to use later.
- Isomalt can be reheated in the microwave by starting with 30 seconds and then moving to 15 second increments.
Video
Notes
Safety: Wear heat-resistant gloves. Keep ice water bowl within reach. Isomalt causes serious burns on contact with bare skin.
Water: Use distilled water only when cooking raw crystals. Tap water causes yellowing and cloudiness.
Coloring: Oil-based colorings only. Water-based colorings can cause seizing.
Cloudiness causes: Humidity (seal and store with silica gel), tap water (use distilled), foam not skimmed (skim during melting).
Do not refrigerate: Humidity will cloud and sticky isomalt pieces quickly. Room temperature storage only.
Storage: Airtight container with food-safe silica gel packets, room temperature, up to 2 years for properly sealed cooked isomalt.
Reuse: Isomalt can be melted and reused repeatedly as long as it is not burned.
Nutrition
Serving: 1teaspoon | Calories: 17kcal
