3 Ways to Use Isomalt

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3 Ways to Use Isomalt
3 Ways to Use Isomalt

Isomalt is a low calorie sucrose-based sugar substitute derived from beet sugar. It doesn't turn brown like sugar and is shatter-resistant, so it's often used to make edible decorations. You can work with isomalt crystals, but using it on chunks or sticks is often easier.


using crystals

Makes 2.5 cups (625 ml) of syrup

  • 2 cups (500 g) of isomalt crystals
  • 1/2 cup (125 ml) of mineral water
  • 5-10 drops of food coloring (optional)

Using pieces or sticks

Makes 2.5 cups (625 ml) of syrup

2.5 cups (625 ml) of isomalt pieces or sticks


Method 1 of 3: Part 1: Preparing the syrup with crystals

Use Isomalt Step 1

Step 1. Prepare a bowl of ice water

Fill a large bowl or shallow baking pan with 2 to 3 inches of water and a handful of ice.

  • Note that the bowl must be large enough to hold the bottom of the pot you are going to use.
  • You can also use this ice water in case you accidentally get burned during the cooking process. If you get burned from the metal pan or hot syrup, simply immerse the burned area in water to stop the injury immediately.
Use Isomalt Step 2

Step 2. Mix isomalt with water

Place the isomalt crystals in a small or medium saucepan. Pour the water into the pot and stir the two ingredients with a metal spoon to combine them.

  • You just need enough water to wet the isomalt. At this stage, the contents of the pan should look like wet sand.
  • If you need to change the amount of isomalt, adjust the amount of water accordingly. Usually 3-4 parts of isomalt are used for each part of water.
  • Use mineral or filtered water. Tap water contains minerals that can turn the syrup yellow or brown.
  • The pot and spoon must be stainless steel. Avoid using a wooden spoon, as the material previously absorbed can infiltrate the syrup and create a yellow hue.
Use Isomalt Step 3

Step 3. Boil over high heat

Place the pot on the stove over medium heat. The content must reach a constant boiling point; do not mix or stir until this happens.

  • When the mixture boils, use a nylon pastry brush to scrape the excess from the sides of the pan back down. Do not use a natural bristle brush for this.
  • After cleaning the sides of the pan, attach a candy thermometer to the edge. Make sure the tip touches the hot syrup and not the bottom of the pan.
Use Isomalt Step 4

Step 4. Add food coloring at 82°C

If you want to add food coloring to isomalt syrup, this is the ideal temperature. Add the number of drops needed to produce the desired color and mix into the boiling syrup with a spoon or metal skewer.

  • Don't worry if the temperature of the mixture stays at around 107°C for some time. At this point the excess water is evaporating and the temperature will not rise any further until it is removed.
  • The mixture will bubble up quickly when you add the dye.
Use Isomalt Step 5

Step 5. Cook until the syrup reaches 171°C

To make glass or similar isomalt decorations, the liquefied syrup must reach this temperature. If not, the structure of the isomalt may not be altered enough to allow the decorations to secure properly.

Remove pan from heat when thermometer reads 167°C. The temperature will continue to rise thereafter even if you try to quickly stop the melting process

Use Isomalt Step 6

Step 6. Soak the bottom of the pan in ice water

When the isomalt has reached the correct temperature, quickly transfer the pan to the prepared container of ice water. Soak the bottom in water for 5 to 10 seconds or so to make the temperature stop rising.

  • Do not let cold water enter the pan.
  • Remove the pan from the water as soon as the hissing sound stops.
Use Isomalt Step 7

Step 7. Keep the isomalt warm in the oven

It is easier to dump it at around 149°C. Keep it warm in the oven until ready to use to prevent it from getting too cold.

  • The oven must be at 135°C.
  • Keeping the syrup in the oven for 15 minutes usually makes it reach the ideal working temperature. During this time the bubbles will also have time to escape the syrup.
  • You can keep isomalt in the oven for up to three hours. Over longer periods, the mixture may start to yellow.

Method 2 of 3: Part 2: Preparing isomalt syrup with chunks or sticks

Use Isomalt Step 8

Step 1. Place the pieces in a microwave-safe bowl

Make sure they are spread out for even melting.

  • If using isomalt sticks, break them into two or three pieces before placing them on the plate.
  • The pieces and sticks can be found in transparent or colored versions. If you want to make something colorful, buy the product of the desired color.
  • Melted isomalt can get very hot, using a container with a handle can make it easier and safer to handle the melted syrup. You can also use silicone baking sheets or bowls, which are quite heat resistant. If you are using a cordless container, consider placing it in a microwaveable dish to limit contact with the hot surface.
Use Isomalt Step 9

Step 2. Heat at high power in the microwave, working with periods of 15 to 20 seconds

You will need to shake the pieces after each period to make sure they are heating up evenly and throughout. Continue heating in this way until all contents are melted.

  • Note that air bubbles naturally form as isomalt melts.
  • Wear thermal gloves to protect your hands when handling a hot isomalt dish.
  • Mix the melted isomalt with a metal skewer or something similar. Avoid wooden utensils.
  • It takes an average minute to melt about five pieces. This time can vary depending on the power of your microwave and the size of the pieces, however.
Use Isomalt Step 10

Step 3. Stir well

Stir the melted isomalt one last time to remove as many air bubbles as you can.

Remove air bubbles from melted isomalt before attempting to use it. If there are bubbles in the syrup, they will also appear in the finished decoration

Use Isomalt Step 11

Step 4. Reheat as needed

If isomalt starts to harden or set before use, you can simply heat it up in the microwave, place the dish inside and reheat at additional intervals of 15 to 20 seconds.

  • The melted isomalt can rest for 5 to 10 minutes before it starts to cool.
  • If additional bubbles start to form, stir the syrup to help release them.

Method 3 of 3: Part 3: Molding the isomalt glass

Use Isomalt Step 12

Step 1. Cover the shapes with spray oil

Spray an even layer of non-stick spray onto each shape, creating an even coverage.

  • Use dry paper towels to wipe excess oil from the molds.
  • Use molds that can handle isomalt or hard sugar candy. High temperatures can melt fragile shapes.
Use Isomalt Step 13

Step 2. Transfer the syrup to a pastry bag if desired

Put only about 1/2 cup (125 ml) of melted isomalt into the pastry bag.

  • More than that could weaken or melt the bag. Excess can also cause burns.
  • Using the icing bag can make it easier to work with melted isomalt, but many find it unnecessary.
  • Do not cut the end of the bag before placing the isomalt. Leave the tip intact for an hour.
  • Continue wearing thermal gloves to handle the pastry bag. The heat from the molten isomalt can still burn through it.
Use Isomalt Step 14

Step 3. Pour or squeeze the syrup into the molds

Add just enough to fill each mold compartment.

  • Cut the end of the pastry bag only when you're ready to fill the shapes. Isomalt pours fast, be careful.
  • Let the isomalt run into a thin thread. This minimizes the number of bubbles that form.
  • Gently tap the bottom of the mold on a counter, table, or other hard surface to release any syrup bubbles.
Use Isomalt Step 15

Step 4. Allow the syrup to harden

Depending on the size of the molds, the isomalt should harden within 5 to 15 minutes.

Once it cools, it should come out of the shape easily. The pieces will fall out when you turn the mold

Use Isomalt Step 16

Step 5. Use as you wish

Isomalt decorations can be stored in airtight containers or used immediately.

If you're thinking about sticking the decorations on something like a cake, apply some corn syrup or melted isomalt to the back of the decorations using a toothpick before doing so. The pieces must remain in place without any difficulty


  • You can also use isomalt as a substitute for regular sugar. Substitute in a one-to-one ratio to use in place of sugar as a sweetener, in candy or baked goods. It is a little less sweet than sugar. Keep this in mind when making this option.
  • Store isomalt away from moisture. Raw isomalt must be stored in an airtight container or bag. Cooked isomalt should be stored in an airtight container as well, but you should add silica gel packets to further protect it from moisture.
  • Never store in the fridge or freezer. Humidity is very high and can destroy the syrup and finished parts.

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