These are the problems I am having:
I was told to heat my isomalt to 336 but it seems my suagr is really brittle
when I heat it back up. Do you think I will have better success starting back practicing on real sugar? I have forgotten what the feel of the sugar should be when it is warm. Mine seems to be too liquid or too hard to roll into a ball for blowing. I would love to take a class but the bakery runs every day and I can not get away at this point I do have Notter's videos and all the equipment.
What suggestion does anyone else on a blown piece that is impressive but
not too complicated?