Sugar Art Using Isomalt
Isomalt is ideal for creating decorative sugar-art pieces and garnishments. As opposed to regular sugar, isomalt stays flexible for a longer period of time, has a high resistance to humidity and will not crystallize, resulting in a clearer finished product with a longer shelf life.
While hard candy made with pure isomalt is completely edible, the finished candy will lack the typical sweetness of traditional hard candy. If you are looking to make a sugar-free hard candy for eating, we recommend using LorAnn's Sugar-Free Hard Candy Mix.
Ingredients
- Isomalt, granular
- Water
Directions
- Combine 4 parts Isomalt to 1 part water – stir over medium heat until mix dissolves and all crystals are incorporated.
- Cover the saucepan and boil for 4 minutes.
- Remove the cover, insert a candy thermometer and cook without stirring until the temperature reaches 320° F.
- Remove from heat when temperature reaches 320°F.
- When adding colors, first allow cooked Isomalt to cool undisturbed for 5-10 minutes.
- Pour onto oiled marble slab, prepared cookie sheet, Silpat Mat, or into molds. Allow candy to cool completely.
Do not refrigerate.
Share your creations with us on social media!
#lorannoils @lorannglobal
Customer reviews