Hello fellow bakers/designers,
I wasn’t sure which forum to post this on. However, I really need your expertise on how to work with isomalt/pulled sugar. I worked with isomalt last night, for the second time, and the cooked isomalt keeps hardening within minutes before I can even pull or shape it.
I cooked the isomalt powder in low heat until it’s melted. Didn’t add any water, didn’t stir, didn’t check for the temperature. Would adding water help with the isomalt pliability?
Once melted poured onto a silicone mat, and I started needing. In matters of 3-6 minutes it hardens to a solid. Very frustrating!! I was trying to make isomalt balloons versus gelatin balloons, but it’s not working out.
Any feedback/help would be greatly GREATLY appreciated.
Thank you in advance.
Cup N Cakes a la C'ART