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.
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
I appreciate the response!