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Date: 10-06-2024

Tutorial

Edible & Non-Melting Ice Cubes using Isomalt

Over the Top Isomalt is a sugar-free stable crystal that can be used for making hard candy, edible gems, and blown sugar-art creations.
it is easy to use, resists crystallisation, and has the ability to withstand humidity.

DIRECTIONS FOR USE

Place Isomalt into a microwave safe container.
Microwave the Isomalt in one minute bursts, taking the Isomalt out of the microwave and shaking the container or stirring with a metal spoon after each minute to redistribute Isomalt to avoid any ‘hot spots’.
Once the Isomalt starts to bubble and melt, reduce the microwave time to 30 second bursts. Stirring gently after each 30 seconds until fully melted and there is no milky white residue remaining. At this point the Isomalt will be at 165 degrees Celsius. DO NOT TOUCH!!
Allow the Isomalt to cool for 4 minutes before adding any colour.
If pouring the Isomalt into moulds, allow to cool for 5 to 7 minutes. Ideal pouring temperature is 120 degrees Celsius.
Leaving the Isomalt in a preheated oven at 80 degrees Celsius for 10 minutes will settle the Isomalt and release air bubbles for improved clarity. Flame finished pieces carefully with a blow torch to enhance clarity. It is recommended to seal each finished piece as soon as possible with a spray confectioners glaze to avoid clouding.
Leftover Isomalt can be stored by pouring on to a silicone nonstick mat and allowed to cool. Break into pieces and place in an air tight container.
To reuse Isomalt, reheat in a microwave safe bowl until desired consistency or place under a heat lamp.