ISOMALT - O’Crème’s Isomalt has earned its popularity as it is a reduced calorie sugar substitute (made from beet sugar) which is used for hard candy, confections and baked goods. About half as sweet as sugar with only 2 calories per gram.
USE - Pure Isomalt sugar is used extensively by professional chefs and sugar artists for crafting decorative sugar-art pieces and garnishment accents, edible gems, pulled sugar, blown sugar. As opposed to regular sugar, Isomalt stays flexible for a longer period of time.
HUMIDITY RESISTANCE - O’Crème’s ISOMALT is highly resistant to humidity and will not crystallize or turn brown like regular sugar does. And if no color is added, the candy hardens clear. It can also be flavored and Colored. There is NO need to add water.
DIRECTIONS - To prepare Isomalt for pulling and blowing, place the desired amount of Isomalt in a stainless steel pan. Heat on high heat, until the Isomalt reaches a temperature of 320° and no pearls of Isomalt remain in the mixture. Remove the mixture from the heat and allow the bubbles to subside. Mix to blend together. Pour the Isomalt syrup into a silpat and proceed to work with as sugar. The mixture can be reheated several times.
CERTIFICATIONS - Certified Kosher pareve under the supervision of Rabbi M. Seckbach of Israel, Gluten Free, Nut Free, Sugar Free
