Description Description Isomalt is perfect for making beautiful crystal clear and/or colourful decorations for your cakes, candies and desserts! Isomalt will absorb moisture from the air and should be kept in a tightly sealed container. WHAT IS ISOMALT Isomalt is a sugar substitute used in making hard candy and sugar art. It is made from beetroot and has half the calories of regular sugar. Isomalt can also be used in baking when sugar-free goods are needed. When replacing sugar in recipes with isomalt, use a ratio of 1:1. RECIPE FOR ISOMALT Combine 4 parts Isomalt to 1 part water – stir over medium heat until mix dissolves and all crystals are incorporated. Cover the saucepan and boil for 4 minutes. Remove the cover, insert a candy thermometer and cook without stirring until the temperature reaches 320° F or 160°C. Pour the mixture onto a silicone mat. Let cool then break it into smaller chunks. Store in an airtight container and use as required. Reheat it in the microwave at 15-seconds intervals to soften and shape as desired
