A reduced-calorie sweetener used for making hard candy. This product can be used to make edible gems, pulled sugar, blown sugar and as a sugar substitute in baking.
This product was prepared and packaged using machines that may have come into contact with wheat/gluten, eggs, dairy or dairy products, peanuts, soy, and tree nuts.

- High resistance to humidity and will not crystallize.
- If no color added, the candy hardens clear.

Ingredients: isomalt

This product is prepared and packaged using machinese that may come into contact with Wheat/Gluten, Eggs, Dairy or Dairy Products, Peanuts, Soy, Tree Nuts

Isomalt Hard Candy Recipe

-2 cups Isomalt
-½ Cup Distilled Hot Water
      --Can use tap water, however the clarity may not be as desired
-Liquid food coloring if desired
-Flavor if desired with liquid flavors

        HINT: Prepare Tools prior to applications.

Combine Isomalt and water in heavy saucepan.
Cook over medium heat, whisk in until dissolved.
Dip pastry brush in water and wash down sides to prevent crystallizing.
Skim off foam with handled metal strainer to help with clarity.
Monitor temperature using candy thermometer. At 280 degrees, coloring can be added. Cook until mixture reaches 320 degrees and remove from heat.
Set saucepan into a cold water pan to stop cooking process.
When syrup stops bubbling, gently stir in flavoring.
Cover for two minutes.
Sugar syrup is ready for pieces, molds, pulling, and sugar blowing.

**PRECAUTIONS TO PREVENT BURNS: Keep bowl of ice water near by in case of skin contact. Use latex gloves.

**Cooked Syrup is VERY HOT! ALWAYS KEEP OUT OF REACH OF CHILDREN