Isomalt crystals 1kg by Cake Craft

Isomalt crystals. 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 (compared to sugar) and will not crystallize. However it is best to glaze pieces with confectioners glaze, as prolonged exposure to humidity will affect it

If no colour added, the candy hardens clear.

Net Weight: 1kg

For flavouring, check out our Lorann flavours

-Liquid food colouring if desired

-Flavour if desired with liquid flavours

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, colouring 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 flavouring. 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 MOULDS: 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