Isomalto

special artistic sugar

isomalt E953.

PULLED AND BLOWN SUGAR: Melt over low heat until 180°C, add 30 g of water, mix and let stand for 8-10 minutes. To lower the temperature pour it on Silpat mat and proceedand keep working with the same process used for brown sugar. The colours have to be added when isomalt is completely melted.
POURED SUGAR: proceed as above, without the addition of water. To get a milky colour, with the addition of white colour, bake the sugar at 170°C. Let stand at least 10-12 minutes before pouring.