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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!


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Sugar Glass Butterflies

Sugar Glass Butterflies
Click on photo for Jennifer Dontz's tutorial for making Sugar Glass Butterflies!


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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.

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The Tutorials This Week Were Generously Shared by

MAME RECCIO WOLFE, JENNIFER DONTZ, BOBBIE NOTO, EDNA DE LA CRUZ & TONI BRANCATISANO

And to ALL of our Readers...

Stay Calm and Keep Baking!

Think CHOCOLATE!

A Very Sweet Tutorial by Bobbie Noto

A Very Sweet Tutorial by Bobbie Noto
I was instantly in love when Bobbie Noto shared this cookie with SugarTeachers! She is an amazing talent. For instructions on how to create this adorable cookie, click on the photo and don't forget to subscribe to Bobbie's website!

Pillow Cake Tutorial by Toni Brancatisano

Pillow Cake Tutorial by Toni Brancatisano
How beautiful! A great tutorial shared byToni Brancatisano. Click on photo to see the tutorial!

Pistachio-Cardamom Cake

Pistachio-Cardamom Cake
Click on link for Edna De La Cruz's dee-lish cake recipe.
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