How to use the chablon stencils with isomalt:(Shown above on the blue tile cake.)
- Isomalt Recipe
(Instructions taken from the book f'/shop/cake-decorating-supplies/cooked-sugar-art-book-vi-whittington/38/528/427/636153'> Cooked Sugar Art)
- 2 cups f'/shop/food-items/isomalt-2-cups-1-lb/46/593/784/634815'>isomalt
- 1/2 cup distilled water, or water from the tap; distilled water has fewer impurities
- Distilled water or water from the tap for brushing down crystals
- Food coloring, optionalf'/shop/food-items/isomalt-2-cups-1-lb/46/593/784/634815'>
- 1/2 teaspoon f'/shop/food-items/concentrated-flavorings-and-citric-acid/46/589/1055'>flavor, concentrated or oil, optional
- f'/shop/candy-making-supplies/candy-thermometers/39/582/607'>Candy thermometer
- Heavy saucepan with lid
- f'/shop/cookie-pie-and-pastry-shop/pie-and-pastry-tools/44/607/855'>2â€ brush
- f'/shop/candy-making-supplies/skimmer/39/582/617/637340'>Strainer or skimmer
- Large pan with ice water (base of saucepan should fit inside)
- f'/shop/kitchen-shop/silicone-prep-bowls/40/542/640/637325'>Microwave-safe bowls (A silicone muffin pan with the cups cut apart works well for
containers as well as silicone cupcake holders.)
- Locking bags for storing, or a sealing machine, if not all sugar is used
- Prepare Isomalt
It is best to work in a cool room with low humidity. In a heavy saucepan, whisk water
into isomalt. Heat on medium low and stop stirring for the rest of the process.
When mixture becomes clear, skim off foam with strainer. Dip a clean brush into
water and gently brush the inside perimeter of the saucepan with wet brush, slightly
above the boiling sugar. Continue skimming the foam and washing down the sides of
the saucepan until the syrup is completely clear. The impurities are not harmful
for consumption, but by removing the foam, the resulting syrup will have more clarity
and strength. When crystals are washed from the side and syrup appears clear, place
thermometer in pan, and cook to 250 degrees. Add food coloring if desired. Continue
cooking on medium heat to 340 degrees. Immediately remove pan from stove and plunge
into cold water for a few seconds to stop the cooking. Gently stir in flavor. Cover
for two minutes to be sure the flavor is infused into the syrup. Pour syrup into puddles
on parchment paper or a silicone mat to cool. Store the puddles in locking bags, storing
flat without pieces in each bag touching each other. Better yet, vacuum seal the pieces in bags.
Place bags in airtight containers with silica gel. Keep puddles for several days.
- Molding Instructions:
1. Lay chablon on non-textured silicone mat or parchment paper.
2. Break up isomalt puddles and place in silicone bowls with a spout or silicone cupcake holders.
3. Microwave at 5 second intervals until a liquid state.
4. Pour melted isomalt syrup slowly into the chablon cavities. Allow cooked sugar to fill in entire cavity. Slightly overfill
cavity to create rounded top.
5. Allow cooked sugar to completely cool. Remove finished
product by gently pressing on pieces and pulling chablon away.