What is Isomalt?
Isomalt is a processed sugar substitute made from sugar beet. By treating it with enzymes, it is safe for the teeth, suitable for diabetics and has 50% less calories than table sugar. It has a melting point of 145*C to 150*C and can be melted without the addition of water.
Precautions when working with liquid Isomalt; remember to take great care as it can cause serious burns if spilled onto the skin.
Isomalt Basic recipe for sugar pulling
60g liquid glucose
- Place the Isomalt in the saucepan. Add a small amount of water to speed up the boiling process.
- Stir continuously with a spoon over a low heat until all the granules have dissolved.
- Increase the heat and bring to boiling point, add the liquid glucose, and bring back to boiling point. Place a thermometer into the solution and continue to boil until the solution reaches 180°C. Even at this temperature Isomalt will remain clear.
- Dip the base of the saucepan into cold water to arrest the heating process and prevent the temperature from continuing to rise.
- At this point liquid food colour can be added to make the desired colour.
- Pour the melted isomalt onto a lightly-oiled marble slab and allow to set. When cold, break into pieces and store in a container with a tight-fitting lid.
- If required, place the pieces under the hot lamp to make soft and pliable.
- When soft and pliable the Isomalt can be pulled and shaped or blown into the required shape.
Do you want to add this item to your wishlist?
Add to wishlist
Silicone Measuring Cup - 1 Cup
Silicone Measuring Cup - 2 Cup
Clear Ready-to-Melt Isomalt Nibs From Cake Play