Isomalt

Isomalt is a sugar substitute that, unlike sugar, will not caramelise when heated, so it can be melted, sculpted and set with a transparent, glassy look. Sugarcrafters use it for edible gems, stained-glass, mosaics, hard sweets, lollipops and pulled or blown sugar sculptures. It is heat-stable and, being less soluble than ordinary sugar, your finished pieces hold their look for much longer.

Isomalt comes in two forms, raw and pre-tempered. Raw isomalt, like specialist sugar isomalt, needs heating and cooling to set temperatures to build its crystalline structure before use. Ready-tempered isomalt has already been through that process, so you simply melt it and use it straight from the pack.

For ready-tempered isomalt, place the pips in a microwaveable container and melt in 30-second bursts until fluid, then remove with ovenproof gloves as it will be extremely hot. For specialist sugar isomalt, heat it in a pan with liquid glucose to 180°C, cool the base in water to stop it cooking, then set it on a lightly oiled surface to reheat and use later. Take great care, as melted isomalt holds intense heat.

Ready-tempered isomalt comes in a colourless option plus bright shades and gold and silver sparkle, so it is ready to melt and pour. The natural, colourless specialist sugar isomalt can be tinted to any shade with liquid food colour.

Store finished pieces in an airtight container away from moisture, as high humidity can make them turn cloudy. Isomalt can be reused after heating, so pour any leftovers onto a non-stick surface, leave to cool and keep them sealed for up to two years.

Ready-tempered isomalt is suitable for vegans and vegetarians, while specialist sugar isomalt is suitable for vegetarians. Both are made with no gluten-containing ingredients, although they may contain traces of nuts, and as isomalt is a sugar substitute, excessive consumption may produce laxative effects.