Isomalt is a sugar alcohol made from beet sugar and commonly used as a sugar substitute in candy making, cake decorating, and sugar artistry. Unlike traditional sugar, it resists humidity, doesn’t crystallize, and stays clear and stable—even in intricate designs. These qualities make isomalt a go-to ingredient for creating hard candies, lollipops, edible decorations, and detailed sugar pieces like flowers, ribbons, and blown sugar sculptures. It also provides a smooth finish and is less prone to becoming sticky, which makes it especially useful in warm or humid environments.

Purchase isomalt on the LorAnn Oils website here.

Humidity Resistance: Unlike regular sugar, isomalt does not absorb moisture from the air, making it ideal for humid environments.

No Crystallization: Isomalt stays smooth and clear, with no risk of crystallization.

Versatility: It is ideal for making decorative pieces like flowers, pulled sugar, or intricate cake toppers.

Low Calorie: Isomalt contains about half the calories of regular sugar, making it a popular choice for low-calorie confections.

Use Distilled Water: For optimal results, always use distilled water when cooking with isomalt. This helps prevent cloudiness caused by minerals or impurities.

Stainless Steel Equipment: Use only stainless steel pots and utensils to avoid reactions with other metals that can affect color and flavor.

Don’t Stir While Boiling: Once isomalt has come to a boil, do not stir. Stirring can introduce air bubbles and cause unwanted textures in the final product.

Check Your Thermometer: Test your candy thermometer for accuracy in boiling water—it should read 212°F (100°C). Watch the video to learn how.

Avoid Overcooking: Do not overcook isomalt. Overheating can cause discoloration and affect flavor and the appearance of your candy.

Isomalt Lollipops

Ingredients:

• 1 cup Isomalt
• Food coloring (optional)
• Flavored extracts (optional)

Instructions:

1. Heat isomalt in a stainless steel pot over medium heat until it melts and reaches 320°F (160°C).
2. Add food coloring and flavoring if desired.
3. Pour the melted isomalt into lollipop molds.
4. Let cool completely before removing from the molds.

Isomalt Sugar Art

Ingredients:

• 1 cup Isomalt
• Food coloring (optional)

Instructions:

1. Heat isomalt in a stainless steel pot over medium heat until it melts and reaches 320°F (160°C).
2. Carefully pour onto a silicone mat.
3. Use tools to shape and mold the isomalt into desired designs.
4. Allow to cool and harden completely.

Isomalt can be purchased pre-cooked and ready to use, but if you prefer to start from scratch, here’s how to make it:

Ingredients:

• 1 cup Isomalt powder
• ¼ cup distilled water

Instructions:

1. Combine isomalt powder and distilled water in a stainless steel pot.
2. Stir over medium heat until isomalt is dissolved.
3. Stop stirring and continue heating until the mixture reaches 320°F (160°C).
4. Pour into molds or onto a silicone mat for shaping.

1. Can I flavor isomalt?
   Yes. You can add flavor extracts after the isomalt reaches the desired temperature—just before pouring it into molds.
   
2. How do I store isomalt candy?
   Store finished isomalt candy in an airtight container at room temperature. While isomalt is resistant to humidity, it should still be kept in a cool, dry place to maintain its clarity and quality.
   
3. Can I color isomalt?
   Yes. Gel or powdered food coloring works best. Add the coloring once the isomalt has fully melted and reached the correct temperature.
   
4. Is isomalt safe to eat?
   Yes. Isomalt is generally recognized as safe (GRAS) by the FDA. However, like other sugar alcohols, excessive consumption may cause digestive discomfort in some individuals.

By following these tips and best practices, you can effectively use isomalt to create stunning and delicious candy creations. Whether you're making lollipops, edible sugar art, or custom cake toppers, isomalt offers a dependable, professional-grade option for all your candy-making needs.