Candy Gems as Isomalt Substitute
Calories: 13kcal
Adjust Servings Here: 24 Gems
Description
Isomalt can be tricky to work with, expensive, nor is it easily available. This simple, easy and effortless recipe for isomalt gems substitute 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 be used for fashion inspired cakes or sugar shoes.
Ingredients
How to make Isomalt
- 1 cup Raw isomalt
- ¼ cup Distilled water
Isomalt substitute
- 200 grams (1 cups) Sugar
- 60 ml (4.0 tablespoon) Water
- 2 tablespoon Light corn syrup
- Liquid food color of choice
Instructions
Isomalt
- Place the isomalt 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 isomalt 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.
Recipe Notes
- Please be very careful when handling hot sugar or hot isomalt.
- Wear protective gloves s hot sugar can cause serious burns.
- The mixture will take longer to reach the desired temperature so be patient.
- Hot isomalt will stick to the skin so make sure to wear gloves when working.
- Use heat to soften the isomalt just enough so you can shape it.
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
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