More than just Vanilla Beans... Canada's Online Source for Quality Baking Ingredients.
Call 877-207-3828 or 905-604-4202
Flower Making Tools
Fondant and Gumpaste Tools
Fondant and Gumpaste - Ready To Use
Icing Tools and Equipment
Chocolate and Cocoa
Fondant / Gum Paste / Icing
Sprinkles, Dragees and Sugar Decorations
Vanilla Beans - Madagascar Bourbon
Vanilla Beans - PNG Tahitian
Vanilla Beans - Certified Organic
Ground Vanilla Beans - Madagascar Bourbon
Ground Vanilla Beans - Certified Organic
Vanilla Bean Paste
FREE STANDARD SHIPPING TO CANADA ON ORDERS OVER $100! Offer ends 12/31/2013. Order now!
*Order must be placed through website. Order must total $100 before taxes. Prior and pending orders do not qualify. PLS REMEMBER TO SELECT THE FREE SHIPPING OPTION DURING CHECKOUT.
Isomalt Crystals - 453 g (1 lb)
Usually Ships in 24 Hours
A reduced-calorie sweetener used for making hard candy. This product can be used to make edible gems, pulled sugar, blown sugar and as a sugar substitute in baking.
This product was prepared and packaged using machines that may have come into contact with wheat/gluten, eggs, dairy or dairy products, peanuts, soy, and tree nuts.
- High resistance to humidity and will not crystallize.
- If no color added, the candy hardens clear.
This product is prepared and packaged using machinese that may come into contact with Wheat/Gluten, Eggs, Dairy or Dairy Products, Peanuts, Soy, Tree Nuts
Isomalt Hard Candy Recipe
-2 cups Isomalt
-½ Cup Distilled Hot Water
--Can use tap water, however the clarity may not be as desired
-Liquid food coloring if desired
-Flavor if desired with liquid flavors
HINT: Prepare Tools prior to applications.
Combine Isomalt and water in heavy saucepan.
Cook over medium heat, whisk in until dissolved.
Dip pastry brush in water and wash down sides to prevent crystallizing.
Skim off foam with handled metal strainer to help with clarity.
Monitor temperature using candy thermometer. At 280 degrees, coloring can be added. Cook until mixture reaches 320 degrees and remove from heat.
Set saucepan into a cold water pan to stop cooking process.
When syrup stops bubbling, gently stir in flavoring.
Cover for two minutes.
Sugar syrup is ready for pieces, molds, pulling, and sugar blowing.
**PRECAUTIONS TO PREVENT BURNS: Keep bowl of ice water near by in case of skin contact. Use latex gloves.
**Cooked Syrup is VERY HOT! ALWAYS KEEP OUT OF REACH OF CHILDREN
Flower Forming Cups - 6 Pc - Wilton
Lily Nail Set - 8 Pc - Wilton
Tipsaver Cases - Wilton
Ribbon Cutter and Embosser Set - Wilton
Flower Nail No. 7 - Wilton
Parchment Triangles - Pack of 100 - Wilton
Gumpaste Flower Drying Rack - Wilton
Cake Drum - 1/2" Deep - Round - Assorted Sizes
Share your knowledge of this product with other customers...
Be the first to write a review
Don't miss out on new products, sales and promotions!
Terms & Conditions
Copyright © 2011 Vanilla Food Company Inc.
All Rights Reserved. / Powered by
, Designed by
190 Don Park Road / Unit 1, Markham, ON, L3R2V8 Canada
(Your shopping cart is empty)