Isomalt Nibs (Pulled Sugar)

Bakery Sugarcraft



To Melt: In the Microwave (Recommended Technique)

Break desired number of isomalt sticks in half. Isomalt sticks can also be cut with kitchen scissors.
Place sticks in the center of your microwave in a microwavable jug
Melt in 15-second increments until isomalt is the desired consistency and bubbles form. Consider your project when melting isomalt. Some projects, like detailed molds, require more heating and a thinner consistency, while other techniques, such as pulling, require a thicker consistency.
Carefully remove melted isomalt from the microwave, using a potholder or ovenproof gloves to protect your hands.
To Hold:

Melt in a 275-300° oven in a heatproof dish, or hold melted isomalt in an electric skillet, oven or hot plate while working.
Re-melt as needed.
To Use:

Slowly pour melted isomalt into your desired container or mold, or create your desired piece by pouring onto a Silpat mat and carefully working with your hands and kitchen tools.

To attach an isomalt piece to a cake, try one of these methods:

Use the "dip and stick" method. Dip your isomalt piece into hot, melted isomalt, then gently apply it to your finished piece. This works on fondant. Piping gel works for lightweight isomalt pieces.
If you're using your finished piece on buttercream, place it on the cake just before displaying.
To Store

Keep unused CakePlay isomalt sticks in a tightly sealed container at room temperature for up to 2 years.
Finished isomalt pieces should be placed in air-tight containers until right before use. Do not refrigerate. Place finished isomalt pieces on cake just before displaying.
If humidity is an issue in your area, add a desiccant packet to the air-tight container along with your finished piece.
12 Sticks per packet