- Not all isomalt grades are the same, some are not as pure as others and not ideal for sugar art, but a lot of manufacturers don't tell you that
- Never use a wooden spoon - impurities transfer
- Don't use a metal spoon
- Can't use plastic spoons (ummm .....)
- The type of pan you use is important
- Use a copper pan
- Use a solid based pan
- Don't use stainless steel pans
- Once you've reached the required temperature, put the pan in water until the sizzling stops, this stops the cooking process
- Once you've reached the required temperature, pour immediately into mold
- Once you've reached the required temperature, pop into the oven momentarily, diminishes bubbles
- Always store with selica gel in airtight containers
- Always store in a brown paper bag
- Store in candy bags
- Must be stored in a tin with a tent over them, plastic makes them duller faster
- If clear isomalt, only put out moments before display (not very practical!)
- Use Isomalt sticks
- Use corn syrup
- Use water
- Use distilled water
- Don't use any water
- Don't use anything - just the isomalt
- Don't stir too much during the cooking process
- Stir to assist in breaking down the crystals
- Stir with a lollipop stick, don't use metal or wood
- Use ClearCut isomalt
- Microwave is better than oven
- Spray your molds
- Spraying your molds will make it cloudy
- The mold materials make a huge difference
- Unmold onto waxed paper
- Spray with vegetable oil to restore clarity
- Wipe with vegetable oil to restore clarity
- Use decorators glaze to protect and restore clarity
- Use a creme brulee torch to restore clarity
- It's hard to restore clarity
Talk soon :)