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Isomalt Sugar Art and Hard Candy Guide

Isomalt is suitable for decorative sugar art pieces and garnishes because it stays flexible longer than sugar, is resistant to humidity, and does not crystallize, resulting in a clearer finished product with a longer shelf life. While hard candy made solely with isomalt is edible, it will lack the sweetness of traditional hard candy. The document provides a recipe and instructions for making hard candy using isomalt.

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Raffi Afnan
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452 views1 page

Isomalt Sugar Art and Hard Candy Guide

Isomalt is suitable for decorative sugar art pieces and garnishes because it stays flexible longer than sugar, is resistant to humidity, and does not crystallize, resulting in a clearer finished product with a longer shelf life. While hard candy made solely with isomalt is edible, it will lack the sweetness of traditional hard candy. The document provides a recipe and instructions for making hard candy using isomalt.

Uploaded by

Raffi Afnan
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd

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

1. Combine 4 parts Isomalt to 1-part water – stir over medium heat until mix dissolves and all
crystals are incorporated.
2. Cover the saucepan and boil for 4 minutes.
3. Remove the cover, insert a candy thermometer and cook without stirring until the temperature
reaches 320° F.
4. Remove from heat when temperature reaches 320°F.
5. When adding colors, first allow cooked Isomalt to cool undisturbed for 5-10 minutes.
6. 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 @lorannoils

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