• In a small saucepan, melt isomalt crystals over medium-high heat.
• Do not stir isomalt while it is melting, just allow the crystals to melt. Shake the pan to facilitate melting if needed, but do not stir until all crystals have liquified.
• Once completely melted, stir until the bubbles have disappeared and the liquid is clear.
• Working quickly AND VERY CAREFULLY, pour or spoon a couple of tablespoons of liquid into the mold cavities being careful to avoid contact with skin. The mixture will be very hot and will burn the skin.
• Rotate the mold to coat the inside of the mold evenly, making sure to get the entire mold cavity covered. This method produces a smooth translucent shell.
• Allow the half-orbs to cool for about 20-30 minutes before moving to the next step.
• If needed, this process can be repeated until all mold cavities have been filled. Isomalt can be reheated multiple times as long as you are careful not to burn it.
• When all of the orbs have cooled, remove the top halves from the mold by pushing them up from the bottom. Leave the bottom halves in the mold. This makes it for easier assembly.
• Place the tea bags in the bottom half of the globe (that is still in the mold) along with any edible flowers or herbs you are using. If desired leave the teabag string outside the mold.
• Place a small skillet over low heat. This will be used to smooth the orb edges and enable the joining of the two orbs together.
• Once the skillet has heated, carefully place one globe top onto the hot skillet for a few seconds to smooth and melt the edge. Then quickly place it on top of the bottom half that is still in the mold and filled with tea and flowers. The melted edges will dry and join the halves together.
• Repeat step 11 for the other two globes.
• After approximately 5-10 minutes you should be able to remove the entire globe from the mold by pressing up from the bottom to release the bottom half of the globe. Be careful, the globes are fragile.
• If desired, extra flowers can be attached to the top or sides of the globes using a bit of the melted isomalt. To do this, melt a small amount of isomalt in the pan. CAREFULLY dip one end of a flower into melted iso-malt and attach/place it onto the globe. This step is optional and is best to be completed using sugar gloves.

Granulated Sugar Method

• Combine the sugar, corn syrup and water in the sauce pan.
• Use a candy thermometer and cook until the HARD CRACK stage, which is 300 degrees.
• Then continue starting at step 4 of the recipe here.

Microwave Method

• Place the Isomalt in a large, glass, microwave-safe measuring cup.
• Heat on high, stirring every 30-seconds until the Isomalt is completely melted.
• Then continue starting at step 4 of the recipe here.