Ingredients
- Isomalt, granular
- Water
Sugar Art Using Isomalt
Recipe PDF
R0208.pdf
Download PDF
Directions
1
Combine 4 parts Isomalt to 1 part water – stir over medium heat until mix dissolves and all crystals are incorporated.
2
Cover the saucepan and boil for 4 minutes.
3
Remove the cover, insert a candy thermometer and cook without stirring until the temperature reaches 320° F.
4
Remove from heat when temperature reaches 320°F.
5
When adding colors, first allow cooked Isomalt to cool undisturbed for 5-10 minutes.
6
Pour onto oiled marble slab, prepared cookie sheet, Silpat Mat, or into molds. Allow candy to cool completely.
Do not refrigerate.
