Originally Posted by dchockeyguy
There are ways to remove the yellowish cast from cooking sugar instead of . If you are careful as you cook the sugar with the distilled water, you will be able to skim impurities off the top of the water. This will help eliminate a lot of the yellow color in cooked sugar.
Very true, but for people unfamiliar with it, the coloring also comes from cooking it just a little too hot, too. Isomalt is more forgiving in that department, too. And it does deal w/ humidity better.