Isomalt is derived from sugar cane.It does not oxidize like sugar, so it is often used for making decorations.You can use isomalt crystals, but they are not as easy to work with.
Step 1: Prepare a bowl of water.
Take 2 to 3 inches (5 to 7.6 cm) of water and a handful of ice and place it in a large bowl or shallow baking dish.The bowl needs to be wide enough to fit the bottom of the saucepan.If you burn yourself during the cooking process, you can use the ice water.If you burn yourself with a metal saucepan or hot syrup, dunk the burned area into a bowl of ice water to stop the damage.
Step 2: The isomalt and water should be put together.
The isomalt crystals can be placed in a saucepan.Stir the two ingredients together with a metal spoon after pouring the water into the saucepan.You don't need a lot of water to wet the isomalt.The saucepan's contents should look like wet sand when combined.Make sure you change the amount of water as well.You need three to four parts isomalt.Use water that has been distilled.The syrup can turn yellow or brown when tap water contains minerals.The spoon and saucepan should be made of steel.If you use a wooden spoon, previously absorbed material can get into the syrup and give it a yellow tint.
Step 3: Warm up over high heat.
The saucepan should be on the stove.Do not stir or disturb the contents until they reach a boil.Once the contents reach a boil, use a nylon pastry brush to remove excess from the sides of the pan and back into the main mixture.Don't use a natural bristle brush for this.Attach a candy thermometer to the side of the saucepan after cleaning it.The bottom of the pan should not hold the hot syrup.
Step 4: Food coloring can be added to it at a temperature of over 80 degrees Celsius.
This is the ideal temperature to add food coloring to isomalt syrup.Add the number of drops needed to achieve your desired color depth, then stir the food coloring into the boiling syrup using a metal mixing spoon or skewer.You don't have to worry if the mixture gets stuck for a while.The water is boiling.The temperature won't go further until the water starts boiling.When you add food coloring, the mixture will bubble quickly.
Step 5: The syrup needs to be cooked until it reaches a temperature of 340 degrees.
The liquified syrup must be allowed to reach this temperature in order to create isomalt glass.The structure of the isomalt may not be altered enough to allow the decoration to set properly.When the temperature is 333 degrees Fahrenheit, you should remove the saucepan from the heat.Even if you try to stop the melting process, the temperature will continue to rise.
Step 6: The pan needs to be dunked in the ice water.
Once the isomalt reaches the correct temperature, quickly transfer the saucepan to your prepared dish of ice water.The pan should be stuck inside the water for 5 to 10 seconds to stop the temperature from rising further.Don't let the ice water get inside the saucepan.As soon as the hissing sounds stop, remove the saucepan from the water.
Step 7: You can keep the isomalt warm in the oven.
If you want to prevent the syrup from cooling too much, keep it warm in the oven until you are ready to use it.The oven should be set to warm up.The isomalt syrup can be kept in the oven for 15 minutes.The bubbles have time to escape from the syrup.The isomalt can be kept in the oven for up to three hours.The mixture can start to yellow if you store it longer.
Step 8: Put the nibs in a bowl.
Make sure they are spread evenly.Before placing isomalt sticks in a dish, break them in half or thirds.Clear forms and pre-colored forms are what Isomalt nibs and sticks come in.Pre-colored nibs can be used to create a colored creation.Since melted isomalt can get very hot, it may be safer to use a dish with a handle.Silicone is heat resistant so you could use it in baking dishes or bowls.If you don't have a handle, place the dish on a microwave-safe plate to limit the amount of contact you have with it.
Step 9: The microwave works in 15 to 20 seconds.
You will need to stir the isomalt after each increment to make sure they are heating in an even, thorough manner.Continue microwaving them until they have melted down.As the isomalt begins to melt, air bubbles will form.While handling a dish of hot isomalt, use oven mitts to protect your hands.Stir the isomalt with a metal skewer.Don't use wooden utensils.It takes an average of one minute to melt five nibs.Depending on the strength of your microwave and the size of the nibs, this amount of time can vary.
Step 10: Place it in a bowl and stir well.
Remove as many air bubbles as possible by stirring the melted isomalt.Before you try to use it, you must make sure that the bubbles are out of the melted isomalt.The finished decoration will have bubbles in it.
Step 11: Reheat if necessary.
If the isomalt begins to set before you have a chance to use it, you can simply put the dish in the microwave and microwave it for 15 to 20 seconds.Allow the melted isomalt to sit out for up to 10 minutes before it starts cooling.If more bubbles form, stir the isomalt.
Step 12: Prepare the molds with cooking spray.
Each mold should be sprayed with an even layer of cooking spray.To clean off the cooking spray from the molds, use a dry paper towel.Make sure the molds you use are labeled for isomalt or sugar-based hard candy.The high temperatures could cause molds to melt.
Step 13: If you want, transfer the syrup into a pastry bag.
Add 1/2 cup of melted isomalt to the pastry bag.Adding more could cause the bag to weaken.Adding too much can cause burns.The use of pastry may make it easier for you to work with melted isomalt, but many find the step unnecessary.The isomalt should be added before the tip of the pastry bag is removed.The tip should be left intact for now.You should continue to wear oven mitts while handling the pastry bag.The bag is still hot from the melted isomalt.
Step 14: Put the syrup into the molds.
Place melted isomalt into each compartment.When you are ready to fill the molds, cut the tip of the pastry bag.You need to be careful because the isomalt will pour out quickly.You should let the melted isomalt pour out in a thin stream regardless of how you pour it.The number of bubbles will be reduced by doing so.You can release bubbles from the syrup by lightly tapping the bottom of the mold on a counter, table, or other hard surface.
Step 15: The set of syrup should be left alone.
Within 5 to 15 minutes, the isomalt should become a stiff decoration.The isomalt should pull away from the mold once it cools.You can tip the mold on its side and watch it fall apart.
Step 16: It's up to you as to how you use it.
Storage of the isomalt decorations can be done in containers.If you want to stick the decorations to a cake, apply a little corn syrup or melted isomalt to the back of the decoration using a toothpick.It should stay in place.