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Author Topic: spun sugar  (Read 1401 times)

Offline katepilki

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Re: spun sugar
« on: November 03, 2017, 02:24:46 pm »
Even the thicker strands will sag. The sugar will absorbs moisture from the air, turn sticky and then run/collapse. I use sugar toffee windows, and if I do them more than a couple of days before Christmas they start to develop holes and then run down the walls!

I’ve heard that isomalt is more stable, but I haven’t worked with it yet,  perhaps you could experiment with that? Or maybe someone else here might have used a spun sugar substitute with more stability :)

 

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