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!
Provided by Elizabeth Marek
Categories Dessert
Time 1h10m
Number Of Ingredients 5
Steps:
- In a very clean, nonstick pot, add 1/4 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.
Nutrition Facts : ServingSize 1 tsp, Calories 17 kcal
MELTED SUGAR GLUE FOR CANDY HOUSES
To hold the pieces together instead of icing, this can be used. Do not do this part with the children as it is extremely hot. This is the way my mom does it but I will also credit http://www.kaboose.com
Provided by UmmBinat
Categories Canadian
Time 9m
Yield 1 large candy house amount, 1 serving(s)
Number Of Ingredients 2
Steps:
- Pour sugar into a heavy pot.
- Place over medium heat and cook, stirring often, until the sugar melts and liquefies - about 5 to 10 minutes. Watch closely to avoid burning, and be very careful handling it because it is extremely hot.
- Use to glue gingerbread cookie or graham cracker pieces together to make candy houses.
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