Urgent help

Sorry, I cannot help, but will follow thread, as I am interested in answers.
Isomalt is so expensive here in Oz. I tried to do something with a sugar, corn syrup recipe once, but it did not turn out nice and clear like this picture.
In addition, I live in a very high humidity area, and it went very sticky afterwards.
Good luck, Nijo…

Thanks allways Julez,
I am going with isomalt. Let’s just hope it works. I am going to buy a pack of Foxs candy as well just incase

Look forward to seeing your results!

this is pretty simple Nijo. If you have white sugar and corn syrup, you can make this glass.
1 cup sugar plus 1/2 cup corn syrup, stir together, add in your food colouring. place in a heat proof container, like a glass measuring cup or solid corningware dish. NOT in a plastic container. plastic container will melt from the heated mixture. heat in the microwave for about 1 minute, take out stir with a metal spoon. it will melt a plastic spoon. place back into micro for another minute, when mixture is bubbling, it’s done. be careful, use oven mitts, this mixture is extremely hot!!! pour onto a metal cookie sheet. that’s it. leave it to cool 10-15 minutes. break into pieces to use. you will have to make a couple of batches for each different colour. I did this technique to make my pond for my sons ice skating cake. way cheaper than isomalt. hope i’m not too late with my advice and this helps.

Thanks jchuck. I bought isomalt. It’s not too expensive. But it’s in powder form. Thank you for the recipe but I don’t have corn syrup. Can’t go buy it now it’s too late the stores have shut. Any help with powdered isomalt?

I found these two on google:
ClearCut™ Isomalt – Mold Making, Food Grade Silicone Mold
www.makeyourownmolds.com › Products
www.craftsy.com › Blog Home › Cake Decorating
Apr 16, 2013 – Isomalt is the perfect sugar to work with, because it stays crystal clear
Hope this helps.

Thanks June…. I think the sugar/corn syrup method I tried was in the ratio you stated…. but sounds like I did not heat it enough, to get a nice result. ♥

Yes Julez…it should bubble and boil for 30-45 sec., after initial one minute of cooking. Each micro is different. Mines 1000 watts. So always better to go less time, and keep cooking for 10 sec increments. Cause if this is cooked to long, it will burn. Big smelly mess!! And not fun cleaning burnt sugar!! Important to stir after first minute. You can actually see it become liquid if you keep an eye on it. This recipe is basically microwave peanut brittle….minus the peanuts and baking soda!! I guess I’ve made it so often, I can do it in my sleep!! :o)

Thanks, June! xxx

: o) :o)