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Thin sugar decoration

Fine sugar decoration made from fondant, isomalt, and glucose syrup, ideal for the refined finishing of desserts or pastry creations.

Ingredients

100gglucose syrup
100gFondant
100gIsomalt sugar

Preparation

  1. Mix 100 grams isomalt, 100 grams glucose syrup, and 100 grams fondant in a pan and gently bring to a boil while stirring (add a drop of coloring if desired).
  2. Heat the mixture to 160°C and then let it cool until it is kneadable.
  3. Use a spoon to pull out thin strands and twist them around the back of a whisk to form a spiral.
  4. Alternative: Make a ball and inflate it using a hand pump.