Haniela's: How to Make Sugar Diamonds

Monday, March 8, 2010

How to Make Sugar Diamonds

 

Sugar Diamonds
diamonds are a girls best friend
to own them you must have a lot to spend
buying these gems one can become destitute
making sugar diamonds are a great substitute
© Iris Zuares
Creative works of Iris can be also 
                                                  viewed on her flickr page eyewrisz

To make sugar diamonds you need :
Small heat resistant glass bowl
Pretreated Isomalt pearla, or Isomalt sticks by CakePlay, I bought mine from www.ahcakedesign.com
Pearl Luster dust
Brush
Toothpick
Ice water /just in case, this stuff is pretty hot, you can easily burn yourself/


If you'd like to view in action how to make these check out my  video tutorial
How To Make Sugar Diamonds by Haniela's



Prepare your heat resistant gem mold by brushing it with pearl dust, using a fine brush.


  • Place few pieces of broken up isomalt sticks or few perlas in a heat resistant bowl/small bowl/ and place them in the microwave on a silicone mat, hear them in 15 seconds intervals until they are melted and star to bubble on the top slightly.CAUTION: BURNING HOT MIXTURE!!!
  • Using a toothpick stir the mixture to get the air bubbles out.
  • Pour into the molds. This part cane is a little tricky. Because the gem mold cavities are rather small you need a thin isomalt. Isomalt will get thick quite quickly you will need reheat it in the microwave for several seconds. Use a toothpick to control the flow. If there is a small overfill, immediately pick up with a clean Q-tip.
  • Let is isomalt harden for a several minutes and  umold the diamonds.

I used Sugar Diamonds on The Seashell Cake
 

and also make sugar gems for The Designer Cookie Rings





4 comments:

  1. Beautiful diamonds! How much Isomalt did it take to fill the Gem Mold? I'd like to give this a try, but I don't know how much Isomalt to buy. Is there a difference between Isomalt Pearls and Isomalt Sugar? Thanks for your help!
    Anne

    ReplyDelete
  2. Hello, Thank you for stopping by.
    Isomalt pearls are pretreated Isomalt - all you need to do is melt them in the microwave in the heat proof bowl and you can fill your molds.

    Isomalt sugar is used to make clear sugar gems, because it doesn't crystallize like regular sugar meaning it doesn't turn yellow/brown like normal sugar would. When using Isomalt Sugar you need to make sugar syrup first and then this syrup can be used to make gems.When making your own sugar syrup using Isomalt I suggest following the recipe below. It asks for 2 cups of isomalt sugar. I assume you could also deposit left over sugar syrup into small silicone cupcake cups and let it harden and save it for later use and once you need to make gems you could treat it as isomalt pearls and use microwave to melt it.I have not done this but I think it is possible.

    I found using isomalt pearls really easy and fast,the mold I used had cavities of few milliters. To fill the mold that I used, you can see the picture above in the post I needed about 6-7 Isomalt pearls.

    ReplyDelete
  3. Copied from www.sugarcraft.com

    JEWELS MADE FROM ISOMALT
    If you’re interested in sugar work making your own isomalt jewels is a great place to start. Isomalt is a sugar substitute that is perfect for sugar decorations because it produces a much clearer sugar that is longer lasting and more moisture resistant. It also stays flexible and can be reheated which is very helpful when trying to fill several small jewel cavities.

    Basic Casting Instructions for Isomalt or Venuance Pearls
    Ingredients:
    Syrup recipe (see below)
    Cooking spray
    Tools:
    Jewel molds
    Funnel with stopper for large jewel cavities
    Large silicone spatula
    Baking sheets
    Large measuring cup-for large jewel cavities
    Toothpicks or sucker sticks
    Silicone mat or parchment paper
    Silicone cupcake holder
    Instructions:
    With cooking spray, coat hard candy jewel molds and a funnel with a stopper if using a mold with large jewel cavities. Wipe out excess cooking spray with a paper towel. Set sprayed molds on a baking sheet or a surface that withstands heat. For small cavities, use a toothpick or sucker stick to fill. If using a funnel, set the funnel with the stopper covering the hole, in a large measuring cup or any container which will hold the funnel level. Pour the hot syrup into the funnel. Fill each cavity by lifting the stopper just enough to allow the syrup to fill each mold cavity, then quickly cover the opening in the funnel with the stopper to stop the sugar flow. When jewels cool, invert each mold, letting jewels fall from mold onto parchment paper or a silicone mat which is on a soft surface such as a folded towel.

    Isomalt recipe from Cooked Sugar Art
    2 cups 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, optional
    1/2 teaspoon flavoring, concentrated or oil, optional
    Tools:
    Candy thermometer
    Heavy saucepan with lid
    Whisk
    2” brush
    Small strainer
    Large pan with ice water (base of saucepan should fit inside)
    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
    Instructions:

    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. The resulting syrup is ready to pour into molds, or poured 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. If wanting to cast (mold) the hardened pieces of isomalt, place isomalt in a microwave-safe container and microwave at 5 second intervals until a liquid state. The resulting syrup is ready to mold into jewels (follow instructions above for casting jewels).

    ReplyDelete
  4. You are the best! Thanks for the detailed instructions! I can't wait to try it!
    Anne

    ReplyDelete

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Thank you.
Have a wonderful day.

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