Isomalt Coral

I am not an expert at this by any means. I have just done a ton of trial and lots of errors so I wanted to share what I learned so far. If anyone has anymore tips please let me know and I will adjust the tutorial.

What you will need:

  • Isomalt Crystals
  • Distilled Water
  • Ice Cubes (I recommend not using bagged ice. I has holes and makes it difficult to get the coral out)
  • Heavy Metal Sauce Pan
  • Stock Pot
  • Whisk
  • Candy Thermometer
  • Silpat Mat
  • Tray
  • Airbrush Color
  • Desiccant Packs (Optional, You will need if you are not using right away)

1. Place 2 cups of Isomalt in Saucepan with 1/2 cup of distilled water. Heat on medium low heat. Continuously stir until sugar is melted.

2. Don’t get scared that your sugar is all cloudy. It will clear up once it hits around 220 degrees

3. Continue stirring and occasionally check the temperature. When the temperature gets to 280 degrees add 2-3 drops of desired airbrush color. Stir until all the color is mixed in.

4. At this point I fill my stock pot half full with ice cubes. The sugar is almost ready, heat the sugar until it gets to 320 degrees. The sugar may smell like it is burning throughout this process but keep stirring it and it will be fine.

8. To make small coral pieces pour little areas of sugar over the ice cubes. Do not do one continuous pour.

9. Add second layer of ice cubes and pour more small pockets of sugar

10. Let sugar set for about minute. Touch the sugar and see if it has hardened. Once it has, pour the water out of the bottom of the stock pot and then slowly tip the pot upside down into your sink to get ice cube / sugar mass out.

11. Carefully remove ice cubes from sugar. As you get pieces away from the ice cubes place them on the silpat to dry. Try to work as fast as possible because the water will affect the sugar when it dries. Also be careful because some pieces may be sharp and you can cut yourself.

This is the finished Coral

This is the part I keep failing at so I will list my fails so you know what not to do.

  1. Do not let you coral sit out for weeks in the open air.. It will turn all foggy again.
  2. Let your coral dry (not tacky to the touch) before you put it in an air tight container.
  3. Do not put in an air tight without the desiccant pack.

I have yet to get the timing of all this. All my coral has turned foggy on me. I hope this help someone though. Thanks for reading

Jennifer, https://www.facebook.com/PrimacakesPlus

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5 Comments

Darla ...

Oh, wow! I’ve never used Isomalt before and have been wondering what it was all about. Thanks for posting this!

Prima Cakes Plus ...

Cakedarla -
My pleasure.. I am fairly new to Isomalt myself. I still have not gottent the hang of how to keep the coral from fogging back up. I am wondering if the water is affecting it and that is just the way it is.

I guess I will find out when I move onto Isomalt gems next.

Jbaymom ...

Hi – just to clear up the fogging-issue – I spoke to a rep from a company that makes the gems and he said that it is due to the moisture in the air. If you are making them in advance they need to be kept in sealed glass jars. Once put on a cake, you can brush sunflower oil on to make it shine again. Hope this helps!

Prima Cakes Plus ...

Thanks Jbaymom. I had a feeling it was the moisture but I was having a really hard time dealing with it. Even with everything I read on how to deal with it and using the dessicant packs and all.

Jbaymom ...

Know the feeling, I bought the gems from this company (before I knew one could get Isomalt here) and they are still sparkly 6 months later, but, they come in little glass vials with tight stoppers…the minute I put them on the cake they go dull. I must admit I havent tried the oil trick, but here’s hoping it works!