Isomalt 101- The Product I Use On My Piñata Cookies

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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.

Isomalt is unique among replacement sugars because it retains almost all of the physical properties of real sugar with added benefits for sugar artists, cake decorators and pastry chefs. These benefits include:
–       Increased resistance to humidity
–       Better resistance to crystallization (clouding)

My Sugar Cookie And Royal Icing Recipe

Learn how to prepare my Sugar Cookie and Royal Icing Recipes and start decorating like a pro! Please note PDF will be send to your email, once payment is received. Allow 24 hours for Payment to be processed


My Gingerbread Cookie And Royal Icing Recipes

Learn how to prepare my Gingerbread Cookie and Royal Icing Recipes and start decorating like a pro! Please note PDF will be send to your email, once payment is received. Allow 24 hours for Payment to be processed


Scribe Tool

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.

Never store cooked or uncooked Isomalt in a refrigerator or freezer. The high humidity will ruin and even dissolve finished sugar pieces.

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.

5Lb CK Products Isomalt Crystals

1 Lb Ck Products Isomalt Crystals

Leave any questions in the comments!

Click on the video to learn how to prapre Isomalt. Don’t forget to Subscribe, Like and Share!


8 thoughts on “Isomalt 101- The Product I Use On My Piñata Cookies

  1. I have a question if u don’t mind helping me i always do the isomalt cookies but its always sticky and I can’t put the sprinkles inside it, it sticks on the isomalt part!!
    I am using the SK isomalt and its written on it to add glucose on the isomalt.. is that tge reason of making it sticky? Another think I don’t put water on the isomalt as stated on the pack i only melt the isomalt and add glucose..

    Liked by 1 person

      • Thank you so much the article was effective but I didn’t find in it an answer to my question🙈 i am doing everything u stated but getting a sticky finish for the isomlat as the sprinkles stick on the isomalt, i always get a sticky isomalt, note i let it totally dry before adding the sprinkles.. i wish u could help me in this


      • If you saw the video tutorial, Dulcia mentions that she can’t give an opinion about other brand that she doesn’t use. So we apologize for this, but we strongly recommend you to use the one she uses. Otherwise we can’t tell why Dulcia’s technique isn’t working.

        Best, and good luck!
        Dulcia Bakery decorating assitant


  2. Hi there,

    I tried making these cookies and everything was fine with regards to the Isomalt, however my issue was with the parchment paper. I use Renoyolds parchment but it left my Isomalt centres to dry with a frosted textured look. Just wondering what parchment paper you use? Or if you would recommend drying on another non stick surface?

    Thanks for your help!


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