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Tips for Cooking with Isomalt
Isomalt is a sugar substitute that can be used to make hard candy. It is highly resistant to humidity and will not crystalize. Because of these properties, Isomalt is used extensively in sugar crafting and cake artistry to make decorative candy pieces.
- For optimal results, use distilled water when cooking the Isomalt and use only stainless steel pots and utensils.
- Once Isomalt has come to a boil, do not stir.
- Make sure your candy thermometer is accurate by testing in boiling water (temperature should read 212 degrees F. or 100 degrees C.)
- Do not overcook the Isomalt.