Isomalt is a low-calorie sucrose derivative prepared from beet sugar. It doesn't brown like regular sugar and doesn't break easily, so it's most often used as an edible garnish. You can use isomalt crystals, but isomalt flakes or sticks may be easier to use.
Ingredients
Using Isomalt Kristal Crystals
For 2.5 cups (625 ml) syrup
- 2 cups (500 ml) isomalt kristal crystals
- 1/2 cup (125 ml) distilled water
- 5 to 10 drops food coloring (to taste)
Using Isomalt. Flakes or Rods
For 2.5 cups (625 ml) syrup
2.5 cups (625 ml) isomalt. flakes or sticks
Step
Method 1 of 3: Making Isomalt Syrup from Crystals
Step 1. Prepare a bowl of ice water
Fill 5-7.5 cm of water and ice cubes into a large bowl or dough pan.
- Take care to choose a bowl that is wide enough so that the bottom of the pan you will be using can fit into it.
- You can also use this ice water as a rescue if it catches fire during cooking. Dipping your hand with a hot pot or syrup in ice water can treat the injury in an instant.
Step 2. Mix isomalt with water
Place the isomalt crystals in a small or medium saucepan. Pour the water into the saucepan and stir the two ingredients together until well combined using a metal spoon.
- You only need a little water to wet the isomalt. At this point, the contents of the pan should look like wet sand.
- If you need to change the amount of isomalt, be sure to change the amount of water as well. Usually, you need 3-4 parts of isomalt for each part of water.
- Use distilled or distilled water. Tap water contains minerals that can cause the syrup to turn yellow or brown.
- The pots and spoons you use should be made of stainless steel. Do not use a wooden spoon as the ingredients absorbed in it can mix into the syrup and give it a yellowish color.
Step 3. Bring to a boil over high heat
Place the pot on the stove over medium heat. The contents should boil completely, do not stir until it boils.
- Once it boils, use a nylon brush to peel off the icing on the sides of the pot and put it back in. Do not use a natural fibrous brush in this step.
- After peeling off the icing, attach a candy thermometer to the side of the pan. Make sure the tip of the thermometer is in contact with the hot syrup, but not to the bottom of the pan.
Step 4. Add food coloring when it reaches 82 degrees Celsius
If you want to add food coloring to isomalt syrup, this is the right temperature to do so. Add a few drops of food coloring to taste, then stir with a spoon or metal stirrer.
- Don't worry if the temperature of the syrup stops briefly at 107 degrees Celsius. At this temperature, the remaining water will evaporate. The temperature of the syrup will not rise any higher until the remaining water has evaporated.
- Note that the syrup mixture will foam quickly when you add food coloring.
Step 5. Continue to heat the syrup until it reaches 171 degrees Celsius
To make isomalt glass or similar isomalt decorations, the molten syrup must reach a temperature of 171 degrees Celsius. Otherwise, the isomalt structure will not be strong enough to form it.
You can remove the pan from the stove when the temperature reading on the thermometer is 167 degrees Celsius. The temperature of the syrup will continue to rise after that, even if you try to stop the heating process quickly
Step 6. Dip the pan in the ice water
Immediately place the pan into the ice water that you have prepared once the proper temperature is reached. Place the bottom of the pan in the ice water for about 5-10 seconds to stop the heating.
- Do not let any ice water get into the pan.
- Remove the pot from the water as soon as it stops sizzling.
Step 7. Warm the isomalt in the oven
Isomalt is best poured at 149 degrees Celsius, so to prevent the syrup from cooling, you'll want to warm it in the oven until it's ready to use.
- The oven should be turned on at 135 degrees Celsius.
- Warming the isomalt in the oven for 15 minutes will usually help reach the ideal temperature. During this time, air bubbles will also be released from the syrup.
- You can store isomalt in the oven for up to 3 hours. If you keep it any longer, the color will start to turn yellow.
Method 2 of 3: Making Isomalt Syrup from Flakes or Stems
Step 1. Place the isomalt flakes in a microwave-safe bowl
Make sure to flatten it so that it melts evenly.
- If using isomalt bars, cut them into halves or thirds before putting them in the bowl.
- Isomalt flakes are available in clear and colored options. If you want to make colored decorations, use isomalt that has been added with coloring.
- Since the temperature of isomalt can rise very high, use a bowl with a handle to make it easier and safer to pour the syrup later. You can also use a silicone pan or bowl that is quite heat-resistant. If you're not using a holding bowl, consider placing it on a microwave-safe base so you don't have to have too much direct contact with the bowl.
Step 2. Microwave on high, for 15-20 seconds
You'll need to stir the isomalt flakes after each heat so that they melt evenly. Continue heating in the microwave like this until completely melted.
- Note that air bubbles will naturally appear as the isomalt melts.
- Use oven mitts to protect your hands when handling a bowl of hot isomalt.
- Stir the melted isomalt with a metal stirrer or similar tool. Do not use wooden tools.
- The time required to melt 5 isomalt flakes is about 1 minute. The length of time may vary depending on the power of the microwave and the size of the isomalt flakes.
Step 3. Stir well
Stir in melted isomalt. Stir the melted isomalt one more time to remove as much air bubbles as possible.
You should make sure all the air bubbles are removed from the melted isomalt before using it. If there are still air bubbles in the syrup, that will be the end result
Step 4. Reheat if necessary
If the isomalt starts to harden or solidify before use, all you have to do is reheat it in the microwave by reinserting the bowl and heating it again for 15-20 seconds.
- You should let the isomalt melt for 5-10 minutes before starting to cool.
- If any air bubbles appear, stir the isomalt to get rid of them.
Method 3 of 3: Printing Isomalt Glass
Step 1. Coat the mold with cooking spray
Apply nonstick cooking spray evenly into each mold.
- Use a dry paper towel to wipe the spray splatter on the top of the mold.
- Make sure your mold can be used for isomalt or hard confectionery. The temperature of the isomalt syrup is so high that it can melt molds that are not strong enough.
Step 2. Pour the syrup into the pastry bag, if desired
Pour at most 1/2 cup (125 ml) melted isomalt into the pastry bag.
- Adding isomalt beyond this amount may cause the bag to melt, or catch fire.
- Using a cookie bag might make your job easier, but many people find this step unnecessary.
- Do not cut off the end of the bag before pouring the isomalt. Leave the ends intact for a while.
- Be sure to keep your oven mitts on while handling the pastry bag. The heat of melting isomalt can still hurt you even after pouring it into the bag.
Step 3. Pour or press the syrup into the mould
Pour the isomalt and fill it into the mold.
- Cut the ends of the pastry bags when you are ready to fill the molds. Isomalt will flow quickly, so you have to be careful.
- Whichever method of pouring you choose, let the isomalt flow smoothly. Thus, the number of air bubbles formed can be minimized.
- Gently tap the bottom of the mold on a counter, counter, or other hard surface to release any air bubbles from the syrup once it's poured into the mold.
Step 4. Let the syrup harden
The isomalt will harden into a garnish in 5-10 minutes, depending on the size of the mold.
The isomalt will naturally come off the sides of the mold as it cools. You should be able to remove it simply by turning the mold over or prying the sides
Step 5. Use according to taste
Isomalt garnishes can be stored in an airtight container or used immediately.
If you plan to add this frosting to the cake, pour a little corn syrup or melted isomalt behind it with the help of a toothpick, then poke it into the cake. His position should be stable without much disturbance
Tips
- You can also use isomalt instead of sugar. Use it in a 1:1 ratio with regular sugar when using it as a sweetener in candy or cakes. However, before using it, remember that isomalt is not as sweet as regular sugar.
- Keep isomalt away from damp air. Raw isomalt should be stored in an airtight container or bag. Ripe isomalt should be stored in an airtight container as well, but you'll also need to include a bag of silica gel to protect the isomalt from moisture.
- Never store isomalt in the refrigerator or freezer. The humidity is too high and can damage the syrup and the finish.
