Candy sugar tree
6
Easy
15 minutes
15 minutes
“This is a fun decoration idea that will take a shop-bought cheesecake or trifle to the next level, giving it a truly celebratory feel.”- Abigail Donnelly
Ingredients
Method
- 250 g isomalt
- ½ cup water
- food colouring a few drops
Method
Ingredients
1. Line 2–3 measuring jugs with tin foil and spray with nonstick cooking spray. Fill them with ice and place into the freezer.
2. Combine the isomalt and water in a heavy-based saucepan and gently cook over a low heat until it reaches 120°C on a candy thermometer. Remove from the heat and stir in the food colouring.
3. Carefully pour the sugar mixture over the prepared ice in the jugs, allow to set for a minute, then remove from the ice as quickly as possible.
Cook’s notes: Isomalt is a sugar substitute that doesn’t caramelise at high temperatures, so it stays clear even when heated to about 200˚C. It can be purchased at specialty baking shops.
Find more sweet treat recipes here
Photographs: Myburgh Du Plessis
Production: Abigail Donnelly
Food Assistant: Jacqueline Burgess and Emma Barbieri
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