Make your deserts the centerpiece with a Sugar Dome You don't need Isomalt. This is the smallest batch that I could get to work at home. Watch the video and read through these instructions and you’ll be fine. Practice and have lots of fun.
Touchless Thermometer like mine amzn.to/47KUUPb
My Crazy Cat Lady spatula amzn.to/3EdTFKN
Ingredients:
100g Sugar
50g Light Corn Syrup
50g Water
Equipment:
Kitchen Scale
Heat-proof bowl with TWO layers of plastic wrap
Metal ring with inside walls greased with olive or vegetable oil (I used the walls of a 6-inch spring form pan. amzn.to/3MXfRMC)
1. Measure all ingredients using a kitchen scale directly into a heavy-duty pan. Please be precise.
2. On medium-high heat, bring temperature up to 300 F- 310 F. This is the “hard crack” stage and is needed for the dome to be hard when it cools.
Pro Tip: Take temperature readings at different places in your pan to ensure the entire solution comes up to the hard crack stage. You can gently swirl the mixture so one edge doesn’t burn while the other edge is still getting to 300 F.
3. When the entire mixture reaches the hard crack stage, take it off the heat, and let cool to 212 F - 217 F.
4. Gently pour the cooled sugar mixture onto the plastic and swirl it around while pressing down to work it into a dome.
5. Hold in place 1-2 minutes to let the dome harden while it cools.
6. Remove from plastic and place on top of your dessert.
7. Dazzle and amaze your friends.
Clean up: Put all the sugar-touched pan and tools into soapy water to soak overnight. They’ll be a jiff to clean in the morning.