Sugar Crystals

Preparation info
    • Difficulty

      Easy

Appears in

By Peter Gilmore

Published 2014

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Ingredients

  • 150 g ( oz) isomalt
  • 45 g (

Method

Line a baking tray with a silicone mat. Combine all ingredients in a small saucepan and stir over high heat until clear. Bring the mixture to 165°C (320°C) then remove from the heat. Spread the mixture onto the tray and allow to set.

Break the sugar into pieces, then blitz in a food processor to the texture of small crystals. Pass through a fine drum sieve. Line a baking tray with a sil