Isomalt Jewels Recipes

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ISOMALT RECIPE



Isomalt Recipe image

Working with isomalt can make some amazing effects. This recipe will show you how to cook raw isomalt into clear, ready-to-use isomalt that you can then store and melt down whenever you need some isomalt!

Provided by Elizabeth Marek

Categories     Dessert

Time 1h10m

Number Of Ingredients 5

1 cup Raw isomalt
1/4 cup Distilled water
1 Candy thermometer
1 nonstick pot
1 silmat

Steps:

  • In a very clean, nonstick pot, add 1/4 cup distilled water to every cup raw isomalt.
  • Bring to a boil on medium-high heat. Do not stir.
  • After the mixture is boiling, turn to medium heat and cover with a lid for 5 minutes and simmer. This step prevents crystals from forming around the edges. Do not stir.
  • Take lid off and simmer uncovered until temp reaches 320º F (160º C). This can take up to an hour. Be patient. Do not stir.
  • Once cooked you can pour into puddles on a silmat, let cool then break into chunks to use later.
  • Isomalt can be reheated in the microwave by starting with 30 seconds and then moving to 15 second increments.

Nutrition Facts : ServingSize 1 tsp, Calories 17 kcal

CANDY GEMS



Candy Gems image

Any extract, such as orange or almond, can be used in place of cinnamon. Present to your Valentine in a handmade jewelry box.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 3 dozen

Number Of Ingredients 5

2 cups sugar
1/2 cup water
1/4 cup corn syrup
1/4 teaspoon cinnamon extract
Gel-paste food coloring, such as Tulip Red, Orange, or Soft Pink

Steps:

  • Bring 1 cup sugar, 1/4 cup water, and 2 tablespoons corn syrup to a boil in a small saucepan over medium-high heat. Heat until syrup registers 300 degrees on a candy thermometer. Remove from heat, and stir in 1/8 teaspoon cinnamon extract and 1 or 2 drops food coloring using a rubber spatula. (Mixture will steam and bubble when liquid is added, so be careful.) Transfer mixture to a liquid measuring cup, and let the bubbles settle slightly, about 15 seconds.
  • Slowly pour mixture into gem candy molds just below the top. Let cool until candies harden, about 30 minutes. Remove candies from molds. Repeat with remaining 1 cup sugar, 1/4 cup water, 2 tablespoons corn syrup, 1/8 teaspoon cinnamon extract, and 1 or 2 drops food coloring (same color as first batch).
  • Let second batch cool slightly, about 3 minutes. Top with first batch of hardened candies, flat sides together, matching sizes and shapes. Let harden and cool completely before removing from molds.

CHRISTMAS JEWELS



Christmas Jewels image

Make and share this Christmas Jewels recipe from Food.com.

Provided by Lennie

Categories     Bar Cookie

Time 55m

Yield 24 serving(s)

Number Of Ingredients 8

1 1/4 cups all-purpose flour
2/3 cup firmly packed brown sugar
3/4 cup soft margarine or 3/4 cup soft butter
1 egg
1/2 teaspoon salt
1 1/2 cups mixed nuts
1 1/2 cups candied cherries, halved
1 cup semi-sweet chocolate chips

Steps:

  • Combine flour with 1/3 cup brown sugar.
  • Cut in margarine until mixture resembles coarse crumbs.
  • Press mixture firmly and evenly onto bottom of an ungreased 15x10 jelly roll pan.
  • Bake at 350 degrees for 15 minutes.
  • Meanwhile, beat egg slightly in large bowl.
  • Stir in remaining 1/3 cup brown sugar and salt.
  • Add salted mixed nuts, 1-1/2 cups halved candied cherries and chocolate chips.
  • Toss mixture lightly to coat.
  • Spoon fruit mixture evenly over baked layer.
  • Press firmly to adhere layers together.
  • Bake for 20 minutes.
  • Cool, then cut into approximately 24 bars.

ISOMALT LOLLIPOPS



Isomalt Lollipops image

Provided by Wanna Make This?

Categories     dessert

Time 55m

Yield 10 lollipops

Number Of Ingredients 3

Assorted sprinkles and/or nonpareils, for sprinkling
One 6-ounce package pre-cooked clear isomalt, such as Simi's
1/2 teaspoon lemon extract

Steps:

  • Place the lollipop sticks in the designated spots in a 10-pop silicone lollipop mold and put on a parchment-lined baking sheet. Sprinkle each cavity with desired sprinkles. If the lollipop sticks poke out from the cavities, just push them back in.
  • Melt the clear isomalt in a small saucepot over medium heat until it's melted completely. Mix in the lemon extract.
  • Immediately pour the hot isomalt into a silicone cupcake mold and use that to pour the isomalt into the lollipop mold cavities, filling just slightly below the edge of the mold. Repeat until all the cavities are filled. Allow to set, 20 to 25 minutes.
  • Once the lollipops are set, remove them from the mold by flipping the mold over and gently pressing to pop the lollipops out.

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