Isomalt can be tricky to work with, expensive, nor is it easily available. This simple and easy and 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 leftover 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 for Isomalt in some cases. Note - I said it may! And in some cases. I still have to figure this out. Since, it may or may not work for everything.
Let's not get too excited!
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.
I used these on this cake I made for my carnival collaboration. Worked great because the weather was ok.
Step by step instructions (pin)
- 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.
Note - Very important. Please be very careful when handling hot sugar. Wear protective gloves. Hot sugar can cause serious burns.
Sugar will take longer to reach 275 F, then rise higher must faster so watch carefully or you can burn sugar in a few seconds.
Don't forget to save this recipe on Pinterest for later.
You can also find a collection of my tutorials and recipes here on Pinterest.
How to use Candy Gems as Isomalt Gem Substitute
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Ingredients
- 200 grams (1 cups) Sugar
- 60 ml (4.0 tablespoon) Water
- 2 tablespoon Light corn syrup
- Liquid food color of choice
Instructions
- 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.
Recipe Notes
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Mevina Jogessur
Hi Veena ... I have tried the candy gems recipe today and it came out sticky even after cooling ... I need that to make waves for a moana themed cake ... can you please advise how to dry it and how to store it ... thanks
Veena Azmanov
Hi Mevina. Like I said in the post; humidity can make them sticky. Do you like in a place with high humidity area? There in not much you can do with weather. You many need to use Isomalt or gumpaste
Loretta
Love all your lessons. I have learned so much from you.
Veena Azmanov
Thank yo so much Loretta. So happy to hear you find my blog useful. Have a lovely day.