Did I cook the isomalt properly?

HDid I cook the isomalt properly? This is the question that always comes to mind when working with caramel, especially the first time we try to cook it ourselves. Let’s go step by step. First of all, it needs to be cooked. If you’re a beginner or if you want to check if you’re doing it correctly, you can review my recipe for cooking isomalt.

Did I cook the isomalt correctly? This is the question that always comes to mind when working with caramel, especially the first time we attempt to cook it ourselves. Let’s take it step by step. First of all, it needs to be cooked. If you’re a beginner or want to check if you’re doing it right, you can review my recipe for cooking isomalt.

Very important to know if I have cooked the isomalt properly

Always, always use a thermometer; it’s not a luxury, but an absolute necessity. Throughout my journey in the world of candy making, I’ve received countless inquiries, and I can assure you that 99% of them have been due to improper cooking. Seriously, it’s not difficult or complicated; you simply need to understand one basic and crucial detail: the candy must reach a specific temperature.

But this post is not to bore you again with temperatures, but to explain what happens to isomalt, or isomaltose, if I don’t reach the right temperature or, on the contrary, what happens if I exceed the temperature.

Tip: At this point, let’s leave humidity aside.

Mainly because humidity also plays a role. But when we run into a problem, the first thing we should rule out is the cooking time.

If the cooking has been done correctly, then we can take care of the moisture, which is closely related to the preservation of isomalt.

Two things can happen here: either we don’t reach the right time, or we overcook it. Let’s look at both scenarios.

I haven’t reached the right temperature

The biggest mistake people used to make was thinking that isomalt simply melted. Thanks to its growing popularity, people are now more aware that it needs to be baked. I’ll explain it simply, without getting too technical. Isomalt is made up of crystals, and these crystals must form a structure. This structure is what makes the isomalt stable once it cools. But how does isomalt react when it hasn’t reached the right temperature? It might look fine to you; you can see a good texture and density, a wonderful crystallinity, but in reality, you haven’t built that solid structure. In this case, as it cools, it will start to become opaque and sticky; it won’t be stable.

Don’t despair, because I have good news. If that happens, you can put it back in a saucepan and cook it again. As soon as it reaches the correct temperature, it will be perfectly ready to use.

I’ve gone over the correct temperature

The obvious thing is that you’ll notice this. You’ll know you’ve cooked the isomalt incorrectly by overheating it because it will have a yellowish color and a strong, caramel-like smell. You might think that since you’re dyeing it any color, it won’t matter if it has that yellow tint. But, you do dye it, and you start working with it, and the isomalt looks fine, in fact, you’ll be able to work with it perfectly, but… When the decoration cools, after a few hours (the more humid the environment, the faster it will happen), your piece will start to drip and gradually disintegrate.

This happens because, just as we don’t build the isomalt structure if we don’t reach the temperature, when we exceed that temperature by a lot, we break the structure we had built.

BONUS

Be very careful with this!

Although isomalt may seem fine, it can become TOXIC when burned. If you’re thinking of using it, DO NOT use it for any decorations that will later be consumed. You can, however, use it for practice without any problems.

These tips will be very helpful, especially at the beginning, until you get the hang of cooking isomalt. I hope you find them useful. And if you run into any problems, let me know.