Sugar crisp
Ingredients
- 100g Isomalt
Preparation
- Heat the Isomalt to 180°C.
- Leave to harden.
- Mix to powder.
- Spread a thin layer on a baking mat.
- Bake for 2 minutes at 160°C.
Sugar crisp
Ingredients
- 100g Isomalt
Preparation
- Heat the Isomalt to 180°C.
- Leave to harden.
- Mix to powder.
- Spread a thin layer on a baking mat.
- Bake for 2 minutes at 160°C.
