A reduced-calorie sweetener used for making hard candy. This product can be used to make the edible gems, pulled sugar, blown sugar and as a sugar substitute in baking.
High resistance to humidity and will not crystallize.
If no color added, the candy hardens clear.
Combine Isomalt and water in heavy saucepan. Cook over medium heat, whisk in until dissolved. Dip pastry brush in water and wash down sides to prevent crystallizing. Skim off foam with handled metal strainer to help with clarity. Monitor temperature using candy thermometer. At 280 degrees, coloring can be added. Cook until mixture reaches 320 degrees and remove from heat. Set saucepan into a cold water pan to stop cooking process. When syrup stops bubbling, gently stir in flavoring. Cover for two minutes. Sugar syrup is ready for pieces, molds, pulling, and sugar blowing.