Isomalt gemas

So here is the recipe for Candy

Gems.
1 cup Sugar
¼ cup water
2 tbsp. Light Corn Syrup
Liquid food color of choice.

Method :

 Bring sugar, water, LC syrup to a boil.

 Gently brush the sides of your pot with a wet pastry
brush to drop any sugar crystals stuck to the side.
 Let syrup boil gently until it reaches 300 F on a Candy
Thermometer.


Add food color.

 Let the bubbles & steam settle.
 Pour into candy molds and let set for about 30 minutes.
 Once set store in an airtight container.
 Use as gem stones on a cake.

Caution.. Very important. Please be very careful when

handling hot sugar. Wear protective gloves. Hot sugar can
cause serious burns.
Sugar will take long to reach 275F then rise higher must
faster so watch carefully or you can burn sugar in a few
seconds.

And here is the Tip Thursday that I shared on Facebook. We

been having tip Thursday every week now for over two years
so come along and join us.