Sugar Work By whitecoatcakes Updated 30 Apr 2010 , 3:26am by whitecoatcakes

whitecoatcakes Posted 30 Apr 2010 , 2:27am
post #1 of 3

I was hoping I could get some good info on the in's and out's of isomalt. I've never used it before and I wanted to see if there was some advantage to it as opposed to using regular sugar.

Thanks! icon_biggrin.gif

2 replies
tmcakes Posted 30 Apr 2010 , 3:04am
post #2 of 3

sugar when cooked after a while will turn a amber/yellowish color. If you would like your finish product to be completely clear like ice then you would use isomalt which keeps its clear color through out cooking it.

If you don't have time to order some online you can pick up some of Loranna sugar free hard candy mix, the ingredient listed is isomalt I found it at Hobby Lobby when my online order for isomalt did not come in time to finish the ice for a beer bottle cake I was making. HTH

whitecoatcakes Posted 30 Apr 2010 , 3:26am
post #3 of 3

I appreciate the response!

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