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Hard candy technical problems

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This topic contains 1 reply, has 2 voices, and was last updated by  Quantum Chef 9 years, 2 months ago.

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    I’m making high detail hard candy castings (see the pic). I’m having difficulties maintaining the detail of the casting with regular sugar. Currently I’m using confectioner’s glaze but that is not a long term fix. I’m considering Isomalt; however it’s expensive so I am looking for possible technical solutions to the problem of water absorption and shelf life in hard candy.


    Quantum Chef

    I posted the question on our Facebook page to help you find an answer.

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