When you click on a page, scroll past this week's featured photo to view.

WELCOME!

This site is dedicated to sharing what we have learned with you! Enjoy our tutorials, and if you have a question please feel free to ask! I know one of our sugar enthusiasts will either know or try to find the answer.
We all have something to share...and we all have something to learn!


A Very Sweet Offer from Sharon Zambito

A Very Sweet Offer from Sharon Zambito
"I put together a PDF with my tricks for the perfect pumpkin roll. It' s totally free. Hope you enjoy." Click on photo for Sharon's free tutorial!


....................................................................................................................................

//////////////////////////////////////////////////////////////////
....................................................................................................................................


Monday, January 25, 2010

A Snowflake is Winter's Butterfly

I love that quote!

 In that spirit, I decided to make my own snowflakes out of  poured sugar- Isomalt- to be more specific.

The supplies I used were 1 cup of Isomalt crystals, a small saucepan, a rubber snowflake mold, a spoon, non-stick spray and a small bowl of ice water ( in case of burn injury!)

Isomalt is interesting. I had used it once before and learned quickly about its properities ( idiosyncrasies, if you will) at about 3am in the morning before a 9am scheduled cake delivery! Having waded through a barrage of mistakes, making the snowflakes on this go round was a bit easier.

I started by spraying a rubber snowflake mold* ( the kind used to make maple candy ) with non-stick spray.
Then I dabbed the inside of the molds with a paper towel to make sure there was no puddling of the spray anywhere. This is important! Any pooling of the nonstick spray will literally sizzle and cook when you pour the Isomalt on it and you will have to discard your candy. I know this for a fact. :-(

Then I poured about a cup (or so- I didn't measure) of Isomalt into a stainless steel saucepan. I put my candy thermometer in place and, without adding water, began heating the crystals over low heat; stirring as it began to melt down.

Once melted, the sugar begans to heat quickly and before you even notice it is boiling, the candy thermomter will register 356 F or 180 C.

Isomalt heats very quickly. Do not turn your back on it. Do not blink!
However, it is more forgiving than sugar because it maintains its clear properties as it approaches the hard crack stage of cooking, whereas sugar turns a nice amber color.


Quickly remove from heat and with spoon, carefully ladle into the mold. Watch your hands as you do this to avoid burning yourself on the pan. ( Ask me how I know )

Wait until the candy snowflakes completely harden. Pull the mold away from the snowflakes.

 For more definition, I brushed some with SuperPearl edible dust or sprinkled with edible disco dust for sparkle.


There you have it. Easy Poured Sugar Snowflakes!
Let it snow, let it snow, let it snow!!





Photograhy and Tutorial by Jacque Benson 2010- All rights reserved
This material may not be republished or reproduced in any manner without the expressed permission of the author.

Search This Blog

Loading...

The Tutorials This Week Were Generously Shared by

SHARON ZAMBITO, BOBBIE NOTO & JACQUE BENSON Free Clipart

Contributors

  • Jacque Benson
  • Rhonda Christensen
  • Denise Talbot
  • Diane Marks
  • Earlene Moore
  • Edna De La Cruz
  • Eleanor Heaphy
  • Glenda Galvez
  • Jennifer Dontz
  • Mame Recckio Wolfe
  • Mara Tirado
  • Samele Thorner
  • Sharon Zambito
  • Shirley Wilson
  • Sif Jensen
  • Toni Brancatisano
  • Brenda Donner
  • Jane Singleton
  • Bonnie Merchant

And to ALL of our Readers...

ENJOY EACH DAY!

Think CHOCOLATE!

A Very Sweet Tutorial by Bobbie Noto

A Very Sweet Tutorial by Bobbie Noto
Love holiday cookie decorating? Watch Bobbie's newest video Inspired Holiday Candle Cookies with royal icing! Click on photo for Tutorial and don't forget to subscribe to Bobbie's Youtube Channel!

Christmas icing cookies ❤️🎄❤️ by Evelin Milanesi

Christmas icing cookies ❤️🎄❤️ by Evelin Milanesi
Fabulous Cookie Artistry by Award Winning Evelin Milanesi from Milan, Italy. Evelin is the owner of Evelindecora. Click on the photo to see more of Evelin's amazing work.

Hey! Check out the Edible Artists Network

Hey! Check out the Edible Artists Network
Click on image to visit!
Related Posts with Thumbnails

You can help find a cure for kids with Juvenile Dematomyositis, with "Lovin' By the Dozen"

You can help find a cure for kids with Juvenile Dematomyositis, with  "Lovin' By the Dozen"
Click on the logo above for more information!