We were doing this as a garnish for out crispy coconut ice cream with rum marshmallow. We stopped doing it in the summer because it is too humid here. You can extend the shelf like by putting it in a air tight container with limestone. The limestone draws out the moisture giving you a few more hours of life.
Heat the isomalt and water to 310 degrees and pour into a metal ring on a silt pad
Let it sit for 2 minutes.
Slowly pull the ring up to get the candle form
The finished product is placed over the dessert. The guest shatters the bulb and it will rain some crispy sugar on the dessert