Isomalt and Substitute

What is isomalt?

First things first, let’s establish what isomalt actually is. Isomalt is a type of sugar alcohol that is frequently used in sugar art and other candy-making techniques.

• It is a popular choice for creating ornate decorations on cakes, cupcakes, and other desserts due to its unique physical properties.
• Unlike regular sugar, isomalt stays crystal clear when melted and does not yellow or caramelize when exposed to heat. This makes isomalt perfect for creating beautiful, translucent designs that are sure to impress.
• Isomalt is derived from beet sugar and is considered a healthier alternative to regular sugar as it has a lower glycemic index and fewer calories. It has a slightly sweet taste and can be flavored and colored to suit your needs.
• It is a sugar substitute created from real sugar made from beets. Often found in sugar-free substitutes such as sweeteners, candies so yes, it is safe to eat. It is white, borderless, and crystalline.
• It is used in commercial products all by food manufacturers in the production of hard candies, chewing gum, cough drops, and other baking goods.
• It is often used by cake decorators to make decorations like candy sculptures, molded for cakes.

Isomalt vs sugar

Isomalt has several benefits over traditional sugar, making it an ideal choice for certain applications. Isomalt has a lower glycemic index, which makes it a better choice for those who need to watch their blood sugar levels. Additionally, isomalt doesn’t crystallize during cooling, which results in a smoother, more consistent texture than sugar.

While sugar is a versatile sweetener that’s found in many sweet treats, it has its drawbacks. Sugar has a higher glycemic index than isomalt, which can cause blood sugar spikes and crashes for those with diabetes. Sugar also tends to crystallize during the cooling process, which can result in an uneven texture and appearance.

If you’re looking for a sugar substitute that won’t affect blood sugar levels and is easier to work with, isomalt is an excellent choice. Additionally, with its ability to be molded into different shapes, isomalt can be used to create beautiful and delicious dessert centerpieces.

Types of isomalt

There are two types of Isomalt.

• Raw isomalt –
  • Looks like crystals often referred to as isomalt crystals.
  • which needs to be cooked to a certain temperature and then cooled for further use.
  • The advantage of this product is that it is more affordable.
  • The disadvantage of this is that it needs to be cooked carefully to the proper temperature. If not cooked correctly, it can be a lumpy mess and a waste of money.
• Pre-cooked isomalt –
  • which has already been cooked to that temperature. All you need to do is melt the quantity you need for your project.
  • It is much easier to work with. Just melt the isomalt at 15-seconds intervals

How does isomalt work?

Isomalt is similar to working with sugar. It turns yellow when heated on high heat, unlike sugar that caramelizes. Also, isomalt works better in humidity as compared to sugar that sweats. That is why isomalt works better for cake decorators as it does not melt over the fondant or buttercream.

Fundamental techniques

With the basic ingredients and tools ready, it’s time to dive into the fundamental techniques of working with isomalt. Whether you want to craft edible art or create custom dessert decorations, mastering these techniques is key to creating beautiful work with isomalt.

• One of the first things to keep in mind when working with isomalt is to avoid overheating it. When heated too much, isomalt can quickly reach its caramelization point, which can cause it to become discolored or even burnt. Use a candy thermometer to carefully monitor the temperature, and work slowly to prevent any mishaps.
• Another crucial technique to keep in mind is to work with isomalt at the right consistency. If it’s too hot, it will be too thin and difficult to work with, while if it’s too cool, it will be too thick and unable to be molded or shaped. Experiment with different temperatures to find the ideal consistency for your project, and work quickly to ensure that it stays at that consistency.
• Finally, shaping and molding isomalt requires a bit of finesse. Use silicone molds to create intricate designs, and work with isomalt while it’s still pliable to achieve the desired shape and texture. Remember that it can be re-heated and re-molded as needed, so don’t be afraid to experiment until you achieve the perfect result.

Equipment you will need

In order to start working with isomalt, you’ll need to have some specific equipment on hand. These tools will not only make it easier to work with the sugar substitute, but also ensure that your creations turn out as intended.

• Small blow torch – while you can use a microwave to heat or melt the isomalt you will still need a blow torch to keep it warm so you can bend it to your will as well as stick pieces together.
• Silicone mat – IS is too hot so you can’t use parchment paper or aluminum foil, you need a good heat-resistant silicone mat so the IS won’t stick to it. This will protect your work surface and allow you to work with the sugar without it sticking to the table. You’ll also want to have a few silicone molds on hand, as these will provide the perfect shape for your designs.
• Next, you’ll need a heat-resistant spatula. Once your isomalt is melted, you’ll need to stir it regularly to prevent it from burning. A heat-resistant spatula will ensure that you can do this safely
• Silicon bowl – you can’t use metal, plastic or glass bowls as the isomalt will stick to it. So you need good quality silicone bowls so it won’t stick to it.
• Gloves – whatever you do, do not touch IS with your bare hands. And if you ever do – immediately immerse your hand in ice water. That is why it is best to use nitrate gloves which can be found in your local pharmacy.
• Candy thermometer – if you buy raw isomalt. you will need a good quality candy thermometer as isomalt needs to be heated to a precise temperature in order to melt and set properly. This will help you to achieve the perfect consistency for your designs

Ingredients to get started

To begin your isomalt adventure, you’ll need a few key ingredients.

• First on the list is isomalt itself, which can be purchased in small crystals or pre-made sticks. Depending on your recipe, you may also need additional ingredients such as flavorings, food coloring, and glucose syrup.
• When selecting your isomalt, it’s important to pay attention to the melting point. Isomalt typically melts at around 145°C (293°F), which is higher than regular sugar. This means that it requires more heat to melt and can also burn more easily if not closely monitored.
• In addition to isomalt and any flavorings or colorings, you may also want to invest in a few additional tools such as a candy thermometer and silicone molds. These can make it easier to work with isomalt and create the shapes and designs you desire.

Recipe for isomalt

• Place the isomalt crystals and water in the non-stick pot or saucepan and bring it to a boil on medium-high heat without stirring.
• After the mixture comes to a boil lower the heat to medium and cover the pan with a lid. Leave to simmer for five minutes.
  Pro tip – covering the pot will create steam and prevent crystals from forming at the edges.
• Take the lid off and place the candy thermometer. Continue to simmer until the temperature reaches 320°F or 160°C without stirring.
  Pro tip – this can take an hour or more so be patient.
• When you reach the right temperature 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.

Troubleshooting tips

With the right tools and techniques, isomalt can be a joy to work with. However, even the most skilled artisans encounter issues when working with sugar art. Here are some common problems you may face when working with isomalt and how to troubleshoot them.

• Isomalt is cloudy – Cloudiness can be caused by using too much water, overheating the mixture, or using old or impure isomalt. To fix this, try reducing the amount of water in your recipe, being careful not to overheat the mixture, or using fresh, high-quality isomalt.
• Isomalt is too brittle or sticky – This is usually caused by overcooking or undercooking the isomalt. If your isomalt is too brittle, try cooking it for a shorter amount of time, or adding a small amount of corn syrup or glucose to the mixture. If your isomalt is too sticky, try cooking it for a longer amount of time, or adding a small amount of acid (such as cream of tartar) to the mixture.
• Isomalt won’t set – Isomalt needs to be heated to a very specific temperature in order to set properly. If your isomalt won’t set, try bringing it to a higher temperature and/or letting it cool for a longer amount of time.

Design inspiration

Are you looking to create a show-stopping sugar art masterpiece with isomalt? You’ve learned the basics of this versatile sugar substitute and even picked up a few troubleshooting tips to ensure that your isomalt sets perfectly. Now it’s time to explore some design inspiration to take your creations to the next level.

When it comes to isomalt, the possibilities are endless. From creating intricate sugar flowers to sculpting jaw-dropping cake toppers, isomalt can be molded, colored, and shaped to fit any design aesthetic. Take a scroll through social media platforms like Instagram or Pinterest to find inspiration for your next creation.

You can also draw inspiration from nature, fashion, and even architecture. The colors and shapes of flowers, the intricate details of lace or embroidery, and the geometric patterns in buildings can all be translated into stunning isomalt designs.

But don’t forget to let your own creativity shine through! Experiment with different color combinations, shapes, and textures to create a unique design that’s all your own.

Ready to take your isomalt creations to the next level? Before you get started, check out our next section on the secrets to perfectly clear isomalt

Secrets to perfectly clear isomalt

To truly master isomalt, the key is to achieve a perfectly clear finish. This can be a bit tricky, but with the right techniques, it’s definitely achievable. One important tip is to always start with high-quality isomalt and to use distilled water instead of tap water, which can contain minerals that cause cloudiness. Additionally, using a clean, well-greased silicone mold can help prevent any imperfections from forming on the surface of your isomalt. Lastly, careful temperature control and patience is essential, as rushing the process can result in bubbles or other flaws. By taking the time to perfect your isomalt clarity, you’ll be able to create stunning desserts that are sure to impress. And if you’re looking for some inspiration, be sure to check out our next section on 5 ways to use isomalt in your baking – you won’t want to miss it!

5 Ways to use isomalt in your baking?

Isomalt can be a game-changer in your baking, adding a touch of elegance and sophistication to your desserts. Here are five ways to incorporate isomalt into your baking:

1. Create sugar decorations – Isomalt is a great substitute for sugar when making delicate and intricate sugar decorations. It has a lower melting point than sugar and is easier to work with, making it perfect for creating beautiful sugar flowers or other decorative pieces.
2. Make clear edible gems – Isomalt’s clear finish makes it ideal for creating edible gems that can be used to add sparkle and shine to your desserts.
3. Create edible glass – Isomalt can also be used to create edible glass, perfect for adding a unique and impressive touch to your desserts. You can create shards or tubes of edible glass that can be used to decorate cakes or plated desserts.
4. Add a touch of color – Isomalt can be colored with gel food coloring to add a pop of color to your desserts. You can use this colored isomalt to create unique shapes or designs that complement your dessert’s theme or color scheme.
5. Make sugar cages – Isomalt can be molded into different shapes and used to create sugar cages for your desserts. These cages can be filled with fruits, chocolates, or other sweets, making for a beautiful and delicious dessert centerpiece.

Substitute for isomalt

If isomalt is not available in your area, or if you prefer not to use it in your cooking and baking, there are several substitutes that you can try. These alternatives have their own distinct characteristics, so it’s best to experiment and find which one works best for your recipe.

• One possible substitute is xylitol, which is a sugar alcohol derived from plants. It has a similar sweetness profile to sugar, but with fewer calories and a lower glycemic index. Xylitol also has the added benefit of promoting dental health, as it inhibits the growth of bacteria that cause cavities. But, it cannot be used for cake decorating.
• Erythritol is another option to consider. Like xylitol, it’s a sugar alcohol, but it has zero calories and a glycemic index of zero. It has a similar sweetness level to sugar, but with a slight cooling effect on the tongue. Erythritol is also known for its digestive benefits, as it’s absorbed into the bloodstream and excreted without being metabolized. This also cannot be used for cake decorating.
• Maltitol is a sugar alcohol derived from maltose, which is a type of sugar found in grains. It has a sweetness profile similar to sugar, but with fewer calories and a lower glycemic index. One downside to maltitol, however, is that it can have a laxative effect if consumed in large quantities. Cannot be used for cake decorating.

Candy for isomalt substitutes

Now, you can’t substitute candy gems for everything that Isomalt does but yes you can make simple candy gems such as these. One big issue with it is the humidity. If I use these in winter they are ok but in summer they sweat too much. Humidity makes them tacky!! So those of you living in places with high humidity such as India, Texas, Asia – this will not work for you – sugar melts in humidity.

• Bring sugar, water, light corn syrup to a boil. Once it starts to boil do not stir with a spoon or spatula. Gently brush the sides of your pot with a wet pastry brush to drop any sugar crystals stuck to the side.
• Let syrup boil gently until it reaches 300°F on a candy thermometer. Add food color if needed.  Let the bubbles & steam settle.
• Pour into candy molds. Leave to set for about 30 minutes undisturbed. Once set flip the mold over and the gem should just drop off.
• Store in an airtight container. Use as gemstones on a cake.

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