Isomalt

Isomalt

$ 6.50

Availability: 18 in stock.
  • 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.
  • Certified Kosher

Isomalt Hard Candy...

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Type Unknown Type
  • 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.
  • 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 coloring if desired

-Flavor 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 280 degrees, coloring can be added. Cook until mixture reaches 320 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, molds, 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 molds, spraying with vegetable oil. Using Candy Funnel,

pour hot syrup into molds and allow hardening for 10 minutes. Unmold 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

Returns Policy

NFD does not offer refunds on items. We take great pride in our designs, custom confectionery pieces and limited confectionery supply items. If you need color help, feel free to contact us before buying to get more pictures / videos, as we can not take returns because you did not like the color you selected. Please note, if you would like to test a product or color, come into the St. Louis Studio and try a product before buying. In the event of a special circumstance, please contact us so that we can resolve any problems with your order.

Please read our full Shipping & Return Policy Here.

Please note that sugar art items only ship AFTER they are produced. Since some items are custom, with different amounts of time needed to create based on the product, order size and current workload. Please read our full Shipping & Return Policy Here.

Shipping

Never Forgotten Designs is located in St. Louis, MO and therefore is central for most shipping locations. Most small orders ship for $4.25 Flat Rate. USPS is NOT Guaranteed Service unless you pay for EXPRESS. Please read our full Shipping & Return Policy Here.

In stock items ship out within 24-48 business hours. If you have purchased an item out of stock, we will contact you to offer a refund, hold order till new shipment arrives or alternative product. Please understand because we have a retail store, inventory may sell out quickly. Please read our full Shipping & Return Policy Here.

https://www.neverforgottendesigns.com/pages/shipping-returns

Sizing Information for specific prodcuts can be found on the product description. For help sizing your edible creations, here are some useful links from NFD.

Edible Images Sizing Information & Templates Blog

Fondant Coverage Chart

Cake Wraps© Measuring Based on Tier Size