What is Isomalt?
Isomalt is a sugar substitute, a type of sugar alcohol used primarily for its sugar-like physical properties. It has little to no impact on blood sugar levels, and does not stimulate the release of insulin. It also does not promote tooth decay. Its energy value is 2 kcal/g, half that of sugars.
Isomalt has been approved for use in the United States since 1990. It is also permitted for use in Australia, New Zealand, Canada, Mexico, Iran, the European Union, and other countries.
It has many advantages over sugar and it is widely used for the production of sugar-free candy, especially hard-boiled candy, because it is much more resistant to humidity and resists crystallisation much better than the standard combinations of sucrose and corn syrup. It is used in sugar sculpture for the same reason since it has a longer shelf life and structural integrity.
My Sugar Cookie And Royal Icing Recipe
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My Gingerbread Cookie And Royal Icing Recipes
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PME Scriber Needle Modelling Tool
When Using Isomalt
1. Use distilled water. The minerals in tap water can turn brown when exposed to elevated temperatures but because there is so little of these minerals it is perceived as a yellowing effect.
2. Add only enough water to make the Isomalt look like wet sand. Approximately six ounces by weight for every three pounds of Isomalt.
3. Use stainless steel pots and silicone/robber spatula or stainless steel utensils for stirring. Do not use a wooden spoon. Foreign materials in the wood leach out into the Isomalt which can turn the mixture yellow.
4. Do not cook less Isomalt than suggested on the video at a time. Cooking small amounts creates too shallow a depth of material which can cause hot spots in your mixture and lead to premature yellowing.
5. Cook Isomalt on an appropriately sized burner. Electric burner should be slightly smaller than bottom of pot. When cooking with gas, flame should not creep up the side of the pot and remain on the bottom of the pot only. These precautions prevent overheating of the sides of the cooking pot which can cause premature yellowing. Using an induction range is the best way to cook Isomalt because it delivers heat only to the bottom of the pot.
6. Do not use a natural bristle brush to wash down the sides of the pot once Isomalt comes to a boil. Use a nylon pastry brush. There are a host of chemicals and conditioning agents in the natural bristles that can turn your Isomalt yellow.
7. Test your candy thermometer. Many of them read inaccurately. Test by bringing water to a boil and inserting thermometer and observe the temperature is shows. It should read 212 degrees F. at sea level.8. Cook Isomalt to 338 degrees F. Take off heat at about 330 degrees *For small amounts place bottom of pot in water to stop the cooking process. Allow the pot to stay in water only until the hissing stops. About 5 seconds.
9. For big amounts of cookies or decorations place Isomalt in a 275 – 300 degree oven and let rest for 15 minutes. You will have no bubbles and pure, clear liquid sugar to pour all day.
10. Allow unused Isomalt to cool and store in a microwave safe container with a tight fitting lid or multiple layers of plastic wrap. Place a silica gel packet on top of Isomalt before closing container. You can store cooked Isomalt in this manner for months and perhaps as long as a year.
The Isomalt Crystals I Use
(Click on the image to buy them)
I really like to use the Ck Prodcuts Isomalt Crystals, there are different presentations, due to the demand of cookies I bake I buy it in bulk presentation, but I’m leaving you the links to the 1 and 5 lbs. I’ve been always asked the brand I use and I honestly highly recommend this one, since I’ve tried different ones but only this one gives me precisely the finish I need on my designs.
Leave any questions in the comments!
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