A reduced-calorie sweetener used for making hard candy. This product can be used to make the edible Gems, pulled sugar, blown sugar and as a sugar substitute in baking.
High resistance to humidity and will not crystallize.
If no color added, the candy hardens clear.
Net Weight: (450g)
Shelf Life: 36 Months.
The specific Isomalt for decoration is coloured in order to allow you create artistic decorations . for a more original result., you can sprinkle different colours on a 40 x 60 cm plaque in order to obtain " Rainbow " decorations.Play with these elegant transparent and tasty decorations.
ISOMALT Hard Candy Recipe
Isomalt Hard Candy Recipe for making Sugar Diamonds
1 cup Isomalt
4 Tablespoons Hot Water
Combine Isomalt and water in a heavy saucepan. Cook over medium heat while stirring with a wooden spoon until dissolved. Dip a pastry brush in water and wash down the sides to prevent crystallizing. Insert a candy thermometer to monitor temperature. You may have to wash down the sides with water one or two more times. Cook until mixture reaches 320 degrees and remove from heat. The syrup is VERY HOT! Take precautions to prevent burns.
When syrup stops bubbling, slowly add flavoring if desired. Prepare your molds by spraying them with Pam or lightly oiling them. Pour hot syrup into moulds and allow to harden 10 minutes. Unfold onto waxed paper. If the weather is humid, wrap in candy bags to prevent the candy from becoming cloudy.
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