I'm been making hard candy castings for some time, and concentrate on high detail castings. The problem is that hard boiled sugar absorbs so much moisture that it's becoming very difficult to maintain detail and quality for any length of time. I've been using confectioner's glaze but that's not a long term solution. I'm considering Isomalt but the cost is quite high. I was wondering where to find a sugar technologist that can help me with developing a receipe that will suit the needs of my product.