Candy Gems as Isomalt Gem Substitute

Isomalt can be tricky to work with, expensive, nor is it easily available. Below, I have two recipes, how to make isomalt as well as its substitute. This simple and easy recipe uses sugar candy as a substitute for Isomalt gems. It makes a great treat for kids' cakes as kids can eat candy instead of isomalt. And it can also be used for fashion-inspired cakes or sugar shoes.

Recently, I made these candy apples as gifts for friends. And usually, I pour leftovers into my silicon chocolate molds for the kids to eat like candy. This time, I poured them into my candy molds and thought - Ah why didn't I think of using this as my gems instead of Isomalt. So, it looks like it may work as a great substitute f in some cases.

What is isomalt?

• 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.

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

What is isomalt substitute

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.

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.

Tools for working with isomalt?

There are a few must-have tools when working with isomalt. In fact, if you do not own these you could injure yourself.

• 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.
• 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 candy thermometer to ensure you cook it to the right temperature.

Recipe for Isomalt and substitute

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.

Candy for Isomalt substitute

• 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.

More cake decorating recipes

• Bean Paste Recipe for Sugar Flowers - Korean Bean Paste
• How to make Edible Gum Paste for Cake Decorating
• Homemade Edible Sugar Lace
• Homemade Gumpaste Recipe for Sugar Flowers
• Korean Buttercream Recipe
• Homemade Edible Fabric - Edible Silk
• See all cake decorating recipes

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