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Isomalt crystals 16 oz (453.6g) Loranns

LR/2235-1000

Isomalt crystals 16 oz.(453.6g) Loranns

NZ$21.96

(NZ$19.95 nr)

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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: 16 oz.(453.6g)

Shelf Life: 36 Months.

For flavoring, check out our oil flavours

To colour your candy use any gel coloring.

Certified Kosher

Isomalt Hard Candy Recipe

-2 cups Isomalt

-½ Cup Distilled Hot Water

       --Can use tap water, however the clarity may not be as desired

-Liquid food colouring if desired

-Flavour if desired with liquid flavors

HINT: Prepare Tools prior to applications.

Combine Isomalt and water in heavy saucepan. Cook over medium heat, whisk in until dissolved. Dip pastry brush in water and wash down sides to prevent crystallizing. Skim off foam with handled metal strainer to help with clarity. Monitor temperature using candy thermometer. At 280f degrees, coloring can be added. Cook until mixture reaches 320f degrees and remove from heat. Set saucepan into a cold water pan to stop cooking process. When syrup stops bubbling, gently stir in flavoring. Cover for two minutes. Sugar syrup is ready for pieces, moulds, pulling, and sugar blowing.

Cooked sugar art techniques vary.

BREAK-UP PIECES: Prepare sheet pan or a Silicone mat, spraying with vegetable oil.

Let cool before handling.

USING MOLDS: Prepare moulds, spraying with vegetable oil. Using Candy Funnel,

pour hot syrup into molds and allow hardening for 10 minutes. Unmould onto waxed paper or silicone mat. If weather is humid, wrap in candy bags to prevent becoming cloudy.

**PRECAUTIONS TO PREVENT BURNS: Keep bowl of ice water near by in case of skin contact. Use latex gloves.

**Cooked Syrup is VERY HOT! ALWAYS KEEP OUT OF REACH OF CHILDREN

LR/2235-1000

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Isomalt crystals 16 oz (453.6g) Loranns https://www.kiwicakes.co.nz/22983-large/isomalt-crystals-16-oz-4536g-loranns.jpg <p style="text-align:justify;"><span style="font-size:14px;"><span style="font-family:arial, helvetica, sans-serif;">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.</span></span></p> <p style="text-align:justify;"><span style="font-size:14px;"><span style="font-family:arial, helvetica, sans-serif;">High resistance to humidity and will not crystallize.</span></span></p> <p style="text-align:justify;"><span style="font-size:14px;"><span style="font-family:arial, helvetica, sans-serif;">If no color added, the candy hardens clear.</span></span></p> <p style="text-align:justify;"><span style="font-size:14px;"><span style="font-family:arial, helvetica, sans-serif;"><strong>Net Weight:</strong> 16 oz.(453.6g)</span></span></p> <p style="text-align:justify;"><span style="font-size:14px;"><span style="font-family:arial, helvetica, sans-serif;"><strong>Shelf Life:</strong> 36 Months.</span></span></p> <p style="text-align:justify;"><span style="font-size:14px;"><span style="font-family:arial, helvetica, sans-serif;">For flavoring, check out our oil flavours</span></span></p> <p style="text-align:justify;"><span style="font-size:14px;"><span style="font-family:arial, helvetica, sans-serif;">To colour your candy use any gel coloring.</span></span></p> <p style="text-align:justify;"><span style="font-size:14px;"><span style="font-family:arial, helvetica, sans-serif;"><strong>Certified Kosher</strong></span></span></p> <p style="text-align:justify;"><span style="font-size:14px;"><span style="font-family:arial, helvetica, sans-serif;"><strong><span style="text-decoration:underline;">Isomalt Hard Candy Recipe</span></strong></span></span></p> <p style="text-align:justify;"><span style="font-size:14px;"><span style="font-family:arial, helvetica, sans-serif;">-2 cups Isomalt</span></span></p> <p style="text-align:justify;"><span style="font-size:14px;"><span style="font-family:arial, helvetica, sans-serif;">-½ Cup Distilled Hot Water</span></span></p> <p style="text-align:justify;"><span style="font-size:14px;"><span style="font-family:arial, helvetica, sans-serif;">       --Can use tap water, however the clarity may not be as desired</span></span></p> <p style="text-align:justify;"><span style="font-size:14px;"><span style="font-family:arial, helvetica, sans-serif;">-Liquid food colouring if desired</span></span></p> <p style="text-align:justify;"><span style="font-size:14px;"><span style="font-family:arial, helvetica, sans-serif;">-Flavour if desired with liquid flavors</span></span></p> <p style="text-align:justify;"><span style="font-size:14px;"><span style="font-family:arial, helvetica, sans-serif;"><strong>HINT:</strong> Prepare Tools prior to applications.</span></span></p> <p style="text-align:justify;"><span style="font-size:14px;"><span style="font-family:arial, helvetica, sans-serif;">Combine Isomalt and water in heavy saucepan. Cook over medium heat, whisk in until dissolved. Dip pastry brush in water and wash down sides to prevent crystallizing. Skim off foam with handled metal strainer to help with clarity. Monitor temperature using candy thermometer. At 280f degrees, coloring can be added. Cook until mixture reaches 320f degrees and remove from heat. Set saucepan into a cold water pan to stop cooking process. When syrup stops bubbling, gently stir in flavoring. Cover for two minutes. Sugar syrup is ready for pieces, moulds, pulling, and sugar blowing.</span></span></p> <p style="text-align:justify;"><span style="font-size:14px;"><span style="font-family:arial, helvetica, sans-serif;">Cooked sugar art techniques vary.</span></span></p> <p style="text-align:justify;"><span style="font-size:14px;"><span style="font-family:arial, helvetica, sans-serif;"><strong>BREAK-UP PIECES:</strong> Prepare sheet pan or a Silicone mat, spraying with vegetable oil.</span></span></p> <p style="text-align:justify;"><span style="font-size:14px;"><span style="font-family:arial, helvetica, sans-serif;">Let cool before handling.</span></span></p> <p style="text-align:justify;"><span style="font-size:14px;"><span style="font-family:arial, helvetica, sans-serif;"><strong>USING MOLDS:</strong> Prepare moulds, spraying with vegetable oil. Using Candy Funnel,</span></span></p> <p style="text-align:justify;"><span style="font-size:14px;"><span style="font-family:arial, helvetica, sans-serif;">pour hot syrup into molds and allow hardening for 10 minutes. Unmould onto waxed paper or silicone mat. If weather is humid, wrap in candy bags to prevent becoming cloudy.</span></span></p> <p style="text-align:justify;"><span style="font-size:14px;"><span style="font-family:arial, helvetica, sans-serif;"><strong>**PRECAUTIONS TO PREVENT BURNS:</strong> Keep bowl of ice water near by in case of skin contact. Use latex gloves.</span></span></p> <p style="text-align:justify;"><span style="font-size:14px;"><span style="font-family:arial, helvetica, sans-serif;">**<strong>Cooked Syrup is VERY HOT! ALWAYS</strong> <strong>KEEP OUT OF REACH OF CHILDREN</strong></span></span></p> glazes-gums-glues 1 21.96 NZD in_stock