Isomalt Recipes
ISOMALT LOLLIPOPS
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.
ISOMALT RECIPE
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
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
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