SK Isomalt Specialist Sugar 500g

 Isomalt Usage Instructions

Isomalt is a very versatile product to use: it is not only suitable for pulled sugar display work, but can also be used to make sugar figures, embellishments for cakes and stunning decorations for desserts. Squires Kitchen sells Isomalt in its natural state and also in a variety of colours, such as red, green, yellow, orange and blue.  

What is Isomalt?
Isomalt is a processed sugar substitute which has been obtained from sugar beet. By treating it with enzymes chemically grouped as disaccharide alcohol, it is safe for the teeth, suitable for diabetics and has 50% less calories than table sugar. It has a melting point of 145°C to 150°C and can be melted without the addition of water.

Precautions
When working with liquid Isomalt remember to take great care as it can cause serious burns if spilled onto the skin.

How to use Isomalt
Recipes vary depending on the application. The instructions on the packet are for boiled and pulled sugar work. However, it is recommended that certain tools are used when working with Isomalt.
•    A heavy-based copper or stainless steel saucepan.
•    A sugar thermometer.
•    Infrared lamp (250watts) (for pulled sugar work).
•    Marble slab for pulled sugar work, or heavy metal tray if making poured decorations.
•    Non-stick baking sheet for melting Isomalt in the oven.
•    Vegetable oil for greasing marble slabs, metal trays, ladles, etc.
•    Very heavy-duty rubber gloves for protecting the hands if you are going to pipe the liquid.
•    Long-handled metal spoon for stirring the Isomalt whilst dissolving.
•    Pot stand. Do not stand saucepan directly onto any worktop.
•    Great Impressions silicone moulds for figure work.
•    Silica gel sachets for storing finished pieces.

Basic recipe for sugar pulling
500g Isomalt
60g liquid glucose

Method
•    Place the Isomalt in the saucepan. A small amount of water can be added to speed up the boiling process, but is not necessary.
•    Stir continuously with a spoon over a low heat until all the granules have dissolved.
•    Increase the heat and bring to boiling point, add the liquid glucose, and bring back to boiling point. Place the thermometer into the solution and continue to boil until the solution reaches 180°C. Even at this temperature the solution remains clear.
•    Dip the base of the saucepan into cold water to arrest the heating process and prevent the temperature from continuing to rise.
•    At this point liquid food colour can be added to make the desired colour. This is not necessary if Squires Kitchen coloured Isomalt is being used, unless you wish to create a deeper, more intense colour.
•    Pour the solution onto a lightly-oiled marble slab and allow to set. When cold, break into pieces and store in a container with a tight-fitting lid.
•    When required, place the pieces under the hot lamp.
•    When soft and pliable the Isomalt can be pulled and shaped or blown into the required shape.
•    Store smaller pieces in an airtight container with silica gel sachets.


Using silicone or metal moulds
 Method
•    Place the required amount of Isomalt in the saucepan. A small amount of water can be added to speed up the boiling process, but is not necessary.
•    Stir continuously with a spoon over a low heat until all the granules have dissolved.
•    Increase the heat and bring to the boil. Place the sugar thermometer into the solution and continue to boil until the solution reaches 180°C.
•    Dip the base of the saucepan into cold water to arrest the heating process and prevent the temperature from continuing to rise.
•    At this point liquid food colour can be added to make the desired colour, however this is not necessary if Squires Kitchen coloured Isomalt is being used.
•    Place the mould onto the baking tray. Gently pour the solution into the mould. If more than one colour is required, pour one colour into part of the mould and allow to set. Pour the other colour in, ensuring that it completely attaches to the first colour.
•    Leave until cold, then remove from mould. If the Isomalt sets in the saucepan or a piece has not set as required, it can be re-melted and used again.
•    Store smaller pieces in an airtight container with silica gel sachets.

   Making sugar baskets and spinning sugar
Method
•    Follow the method as for silicone moulds for bringing the Isomalt to temperature.
•    Lightly grease the outside of a ladle.
•    When the liquid solution is starting to thicken, allow a fine strand to fall off the end of a spoon and form a trellis or other lacy pattern over the back of the ladle When completely set, carefully remove the sugar basket from the ladle.
•    The basket can then be filled with ice cream or other dessert. Serve immediately as the basket will start to dissolve.
•    The Isomalt solution can also be piped, but great care needs to taken when doing this. Use  triple layers of silicone paper piping  bags, do not overfill the bag, and ensure that the open ends of the bag are folded down so that the solution cannot spill out of the bag. Wear heavy-duty rubber gloves, a protective apron and covered shoes when doing this and as a safety precaution, wrap the piping bag in a tea towel before beginning to pipe.
•    It is also possible to create spun sugar by quickly spinning a very fine strand of the liquid Isomalt onto a lightly-greased baking tray. This can then be gathered up and placed on top of a dessert for a stunning effect.