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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 7 years, 10 months ago.

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  • #10953

    westrock
    Participant

    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.

    #10960

    Quantum Chef
    Keymaster

    I posted the question on our Facebook page to help you find an answer. https://www.facebook.com/MolecularGastronomy/posts/829626427097409

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