Blown Sugar (Isomalt)
Ingredients
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- 1
Cook isomalt + water to 170°C without stirring.
- 2
Add coloring at the end of cooking.
- 3
Pour onto a silicone mat, let cool to 70°C.
- 4
Fold over and work under a heat lamp.
- 5
Pull and fold (satin) 10-15 times.
- 6
Form a ball, blow with the pump.
- 7
Shape the desired form while blowing.
- 8
Let cool and harden. Store in a dry place (airtight box with silica gel).
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Per 100g
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