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.
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.
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.
I love these Jacque!!!
ReplyDeleteVery cool!! May I ask where you got the rubber snowflake molds? Would the foam ones from ElegantLaceMolds work?
ReplyDeleteThanks for sharing! I've always wanted to know how to make something with Isomelt.
ReplyDeleteThank you Rhonda, Jr and Brandy!
ReplyDeleteJr1874, I would be leery of using the foam molds. The poured sugar is very hot and I am not sure whether the foam molds would hold up under those temperatures. Don't use them without checking with the manufacturer.
I get it, that makes sense. I kind of didn't think they would hold up to poured sugar. The snowflake molds you used, where did they come from? I just ordered the ones from the store in the link, but I like the ones you used better -- they are more diverse like real snowflakes. Would you mind sharing where you got them?
ReplyDeleteThese are old molds that I bought on Ebay years ago. I tried to find them online and the closest I found were the ones on the maple candy site.
ReplyDeleteIt looks like those are very detailed towards the bottom, so you might not want to fill the mold to the top, just to the edge of the snowflake design.
If I manage to find the source of the ones I used, I will post it.
I just read that First Impressions Silicone molds will withstand up to 450 degree heat.
ReplyDeleteThey have an outstanding snowflake mold!
http://www.firstimpressionsmolds.com/se112snowflakeset12x112x.aspx
Decorate the cake has some great larger snowflake molds as well -- I believe they can be used with Isomalt too. http://www.decoratethecake.com/store/WsDefault.asp
ReplyDeleteWow! Those are huge, but very pretty too!
ReplyDeleteThanks for sharing!!
Beyond beautiful!
ReplyDeleteJust FYI, I have the First Impression Molds snowflake mold and it is outstanding but the snowflake cavities are VERY small -- I think the largest one is 1/2 inch across. I don't know how that will affect the final product or not.
ReplyDeleteYes, that is very small.
ReplyDeleteI must have misread the product information. I thought it said the snowflakes ranged from 1-1/2.
Having said that, the poured sugar can become fairly heavy on the much larger molds. So having a smaller mold might be a better option if your design calls for multiple snowflakes.
They are just gorgeous!
ReplyDeleteHi! I was just wondering if you can color the isomalt with coloring? I'm trying to do a perfume bottle that is pink. Thank you for all the tutorial!
ReplyDeletewow! beautiful job!
ReplyDelete