破解蛀牙魔咒 ;糖果界的魔法師 三色堇棒棒糖 Pansy Isomalt Lollipops
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艾素糖 ISOMALT 是一種雙元糖醇，由天然甜菜糖製成的糖替代品。與蔗糖有相似的甜味，由於其分子的穩定性，不會在口腔內發酵，在腸道內也代謝較少。所以艾素糖不容易蛀牙，卡路里也只有蔗糖的一半。其純度很高，製成糖果後透明度高，硬度大，可塑性極高，是很多糖藝作品的寵兒。
◤材料 (5 根 @直徑 6cm )
- 艾素糖 Isomalt 100 g
- 塔塔粉 Cream of Tartar 1/4 小匙 (幫
- 洋甘菊 Camomille 9 朵
- 三色堇 Pansy 9 朵
◤工具
- 熬糖溫度計 Cooking Themometer
- 底部直徑 6 cm 平底玻璃瓶 ／小茶杯
- 食品級紙棒 20 cm*3 mm
◤做法
❶ 製作糖模：在大盤中加入玉米澱粉 ，使用直徑 6 cm 玻璃瓶底部壓出圓形凹槽，將捧棍放在凹槽的底部。也可直接使用矽膠模具
❷ 摘下洋甘菊／三色堇的花朵，留下花托後面一截莖，方便放入熱糖漿裡
❸ 艾素糖加入塔塔粉拌均，不加水，直接把糖放到鍋子裡加熱熬化
❹ 使用溫度計測量糖漿溫度，溫度計要懸空，否則溫度會不準。加熱至約100ºC 糖粒全部融化成液體，升溫會很快，火力下調至小火，再熬2～3分鐘便到達180ºC，熄火，迅速移入有冰涼的水裡快速降溫，防止糖溫繼續升高變成焦糖色
❺ 倒入凹槽中，放入食用花朵正面朝下黏在糖漿上，再倒入糖漿把花朵完全覆蓋
❻ 糖果冷卻變硬後，可用玉米澱粉蓋好防潮，放入有大量防潮劑的密封盒子裡保存
❼ 立刻食用，刮去玉米澱粉，放在流水下用牙刷沖擦約 1 分鐘，擦去玉米澱粉需要點耐心，糖果便會得晶瑩剔透，即可食用。洗過的艾素糖很快受潮，未食時不要洗去澱粉
◤小叮嚀
- 我在夏天潮濕的天氣製作，所以直接干熬不加水。冬天可以糖/水 10：1 的比例
- 注意不同廠商的艾素糖加熱溫度可能不同，以廠商提供的熬糖溫度為準
- 艾素糖十分容易受潮，不可放冰箱，因為冰箱濕度更高。室溫相對濕度超過 50% 會很快受潮變黏
- 用矽膠脫模出來的糖表面霧濛濛，如有噴火槍可以燒一下，立刻晶瑩剔透
Isomalt is a type of sugar alcohol made from natural beet sugar, used as a sugar substitute. It has a sweetness similar to sucrose, and due to the stability of its molecules, it does not ferment in the mouth and is metabolized less in the intestines. Therefore, Isomalt is less likely to cause cavities, and its calorie content is only half that of sucrose. Its high purity gives it great transparency and hardness when made into candies, and it has extremely high plasticity, making it a favorite in many sugar art creations.
◤Ingredients (5 pieces @ diameter 6cm)
- Isomalt 100 g
- Cream of Tartar 1/4 小匙 (幫
- Camomille 9 朵
- Pansy 9 朵
◤Equipments
- Cooking Themometer
- Bottom diameter 6 cm flat glass bottle / small teacup
- Food-grade paper straws 20 cm * 3 mm
❶ To make the sugar mold: add cornstarch to a large plate, use the bottom of a 6 cm diameter glass bottle to press out a circular groove, and place the stick at the bottom of the groove. Silicone molds can also be used directly.
❷ Remove the flowers of chamomile/pansy, leaving a short stem behind to facilitate placing them into hot syrup.
❸ Mix the icing sugar with tartar powder without adding water, then directly put the sugar into a pot to heat and melt.
❹ Use a thermometer to measure the syrup’s temperature, making sure the thermometer is suspended; otherwise, the reading will be inaccurate. Heat until about 100ºC, until the sugar granules are fully melted into liquid. The temperature will rise quickly, so reduce the heat to low, and continue to cook for 2-3 minutes until it reaches 180ºC. Turn off the heat and quickly transfer it into a bowl of cold water to rapidly cool it down, preventing the sugar temperature from rising further and turning caramel-colored.
❺ Pour into a mold, placing the edible flowers face down on the syrup. Then pour more syrup over them to completely cover the flowers.
❻ After the candy cools and hardens, you can cover it with cornstarch to prevent moisture, and store it in a sealed box with plenty of desiccant.
❼ For immediate consumption, scrape off the cornstarch and rinse it under running water with a toothbrush for about 1 minute. It requires some patience to remove the cornstarch so that the candy becomes crystalline and ready to eat. Washed icing sugar will absorb moisture quickly, so do not wash off the starch before you’re ready to eat.
◤Tips
- I made it in the humid weather of summer, so I boiled it directly without adding water. In winter, you can use a 10:1 ratio of sugar to water.
- Note that the heating temperatures for erythritol from different manufacturers may vary; refer to the caramelization temperature provided by the manufacturer.
- Isomalto-oligosaccharides are very susceptible to moisture and should not be stored in the refrigerator, as the humidity in the fridge is higher. If the relative humidity at room temperature exceeds 50%, they will quickly become damp and sticky.
- The surface of the candy made with silicone molds is cloudy. If you have a torch, you can briefly burn it to make it instantly crystal clear.
