This calorie reduced sweetener product is used for making hard candy. This product can be used to make edible gems, pulled sugar, blown sugar and can be used as a sugar substitute in baking. Derived from beet sugar, it does not brown like sugar does and resists fracturing. Isomalt is made with sucrose, while perfect for people on sugar restricted diets, consumed in large quantities can give a laxative effect. Isomalt offers improved work ability, processing and storage stability as it produces a more humidity and moisture resistant product. Perfect for show pieces.

Physical Properties : Color - White
Aroma - None
Taste - Sweet
Texture - Granular

Cooked Isomalt (if no color added) hardens clear.

Basic Directions for Use :

To prepare Isomalt for pulling and blowing, place the desired amount of Isomalt in a stainless steel pan. Dissolve the Isomalt without water, glucose or tartaric acid. Heat on high heat until there are no pearls of Isomalt left in the mixture. Remove from heat and wait a minute to allow the bubbles to subside. Pour the Isomalt syrup onto a silicone baking mat, or marble slab. Now proceed to work with as sugar. The beauty of the product is it can be reheated many times.
Do not to overheat the Isomalt syrup too long or finished showpieces will be very brittle.

Basic Recipe : 500 grams Isomalt to 250 ml water (distilled)
Food coloring (optional)

Storage : Cooked Isomalt should be stored cool and dry spot, in an air tight container with silica gels. Can be stored up to one year.

Helpful Hint : Distilled water is preferred as clarity may not be as desired if tap water is used.