Isomalt sugar is specially designed for many confectionery applications including hard candy, pulled sugar creations or as a low calorie sugar substitute for baking. Isomalt does not get sticky when exposed to high humidity. Isomalt can be used in hard candy molds and silicone gumpaste molds.
Directions For Hard Candy:
Combine 1 cup of Isomalt crystals and 3/4 cup of distilled water in a medium saucepan. Cook on medium heat while stirring with a wooden spoon until crystals are dissolved. Dip a pastry brush in water and wash down the sides of your saucepan to prevent crystallizing. Bring mixture to 215 degrees and add your food coloring. Continue to cook in saucepan until temperature reaches 315 degrees. Grease candy molds with spray grease and pour mixture into molds. Allow to cool for at least 10 minutes before handling.
One batch yields approximately 4 trays of .75 inch jewel candy molds