How to Make and Use Isomalt for Sugar Decorations

Isomalt is a sugar substitute made from beet sugar that is commonly used in candy making, particularly for sugar decorations. It is a versatile ingredient, offering a low-humidity, heat-resistant alternative to regular sugar, making it ideal for intricate sugar sculptures, cake toppers, and other decorative elements. Here’s a detailed guide on how to make and use isomalt for sugar decorations.

What Is Isomalt?

Isomalt is a sugar alcohol made from sucrose. Unlike traditional sugar, it doesn’t crystallize as easily and has a higher melting point. These properties make it the perfect ingredient for creating clear, glossy decorations that hold up in various temperatures. Isomalt can be used to make beautiful sugar flowers, intricate candy sculptures, edible glass, and many other decorative items.

Materials and Tools You Will Need

• Isomalt crystals or pellets (available at most specialty cake supply stores)
• Heavy saucepan or pot (non-stick is preferred)
• Silicone spatula or wooden spoon
• Candy thermometer (for precise temperature control)
• Mold (for casting isomalt into specific shapes)
• Parchment paper (or silicone mat)
• Food coloring (gel or liquid, if desired)
• Heatproof gloves (optional but recommended)
• Isomalt coloring powder (if you want to color your isomalt, it can be mixed in during melting)

Steps to Make Isomalt for Sugar Decorations

1. Prepare Your Workspace

Begin by setting up your workspace to ensure everything is within reach. Isomalt can get very hot, so it’s essential to have safety precautions in place. Lay down parchment paper or a silicone mat on your countertop or workspace to prevent the molten isomalt from sticking to the surface. You may want to have heatproof gloves on hand for safety.

2. Melting the Isomalt

Pour the isomalt pellets or crystals into a heavy saucepan or non-stick pot. Start by heating the isomalt over medium-low heat. Stir it constantly with a silicone spatula or wooden spoon. Isomalt does not need water to melt, unlike regular sugar. As the isomalt melts, it will become transparent and smooth. Make sure you stir it continuously to avoid scorching.

Tip: Be patient during this step. It might seem like the isomalt is taking a while to melt, but rushing it by cranking up the heat can result in a burned mess.

3. Monitor the Temperature

Attach a candy thermometer to the side of the pot. Isomalt typically melts at around 320°F (160°C), but you should aim for a temperature of 340°F (171°C) to ensure it’s completely melted. The higher temperature helps reduce any water content in the isomalt, allowing it to be more stable when setting.

Important Note: Be cautious when handling isomalt once it reaches these temperatures—it’s extremely hot and can cause severe burns.

4. Coloring the Isomalt (Optional)

If you wish to color your isomalt, add gel food coloring or isomalt coloring powder after it has melted completely. Stir the color in until the mixture is uniform. You can use any color you desire for your sugar decorations, but it’s recommended to use gel food coloring, as it won’t affect the consistency of the isomalt as much as liquid food coloring can.

5. Pouring and Molding the Isomalt

Once your isomalt has melted and reached the desired temperature, you’re ready to pour it into molds. There are two options for this:

• Using Silicone Molds: Pour the molten isomalt into silicone molds for various shapes and designs, such as flowers, leaves, or other decorative pieces. Allow the isomalt to cool and harden in the mold.

• Creating Freeform Designs: For freeform designs, pour the hot isomalt directly onto parchment paper or a silicone mat. You can then manipulate the shape with tools or let it cool naturally into your desired shape. You can create lollipops, sugar sheets, or freeform sculptures.

6. Shaping and Cutting

If you’re creating more intricate designs, you may want to shape or cut the cooled isomalt. When isomalt cools, it hardens and becomes very brittle, so you can break it into shards or pieces for more decorative elements. You can also use a hot knife or scissors to carefully cut or shape the hardened isomalt.

7. Attaching Sugar Decorations to Cakes or Desserts

Once your isomalt decorations are complete and cool, they can be used to decorate cakes, cookies, or other desserts. If you need to attach them to your dessert, you can either:

• Melt the base slightly: To attach isomalt decorations, gently heat the base of the decoration with a flame or blow torch, just enough to melt it slightly before pressing it onto the cake or dessert.
• Use a sugar syrup: If you’re looking for a less hands-on method, you can heat a small amount of isomalt and use it as a syrup to glue the decorations to the dessert.

Tip: Isomalt decorations can be quite delicate, so be careful when handling them to prevent breakage.

Common Uses of Isomalt for Sugar Decorations

1. Sugar Flowers: Isomalt can be molded into delicate sugar flowers, which can then be added to cakes or cupcakes.

2. Sugar Glass or “Edible Glass”: Pour the isomalt into a flat sheet and let it cool before cutting it into shards. This can be used for a shattered glass effect on cakes or to create unique artistic elements.

3. Sugar Sculptures: Use isomalt to create intricate sculptures, such as animals, trees, or geometric shapes. It’s perfect for cake toppers or themed desserts.

4. Candied Shards and Stained Glass Effects: You can pour the molten isomalt over parchment paper and let it cool to create candy shards or stained glass-style effects for cakes, cookies, or even standalone decorations.

5. Lollipops or Sugar Sticks: By pouring melted isomalt into lollipop molds or around sticks, you can make decorative edible lollipops or sugar sticks.

Tips for Successful Isomalt Decorations

• Avoid moisture: Isomalt is very sensitive to moisture. Keep it in a dry environment to avoid any unwanted crystallization.
• Work quickly: Isomalt cools rapidly once it has been melted, so work fast when pouring or molding it into shapes.
• Preventing cracking: If your isomalt decorations crack or break, you might have overheated the mixture. Next time, try lowering the temperature slightly or reheating gently to fix cracks.
• Storing Decorations: If you’re not using your isomalt decorations immediately, store them in an airtight container in a dry place to prevent moisture from affecting them.

Troubleshooting Common Issues

• Isomalt Crystallizing or Becoming Gritty: If isomalt crystallizes or becomes grainy when melting, it may have been overheated or come into contact with water. Avoid stirring too much or overheating, and always keep your tools and molds dry.

• Cloudy Decorations: If your isomalt decorations turn cloudy, it could be due to humidity or contamination with moisture. Always work in a dry environment, and ensure that all equipment is thoroughly dry.

Conclusion

Making and using isomalt for sugar decorations allows you to create beautiful, intricate edible art. With the right tools, techniques, and a bit of practice, you can add stunning, professional-looking sugar elements to your desserts. Whether you’re designing elegant sugar flowers or creating whimsical sculptures, isomalt is a great medium for edible decorations.