What Is Isomalt Sugar And How Do You Use It?

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Sugar work is an amazing thing. If you've ever seen sugar crafted or sculpted into artwork that looks like it was made from glass, you've seen what sugar work can accomplish. It is a skill that many of the finest bakers in the world put in hundreds of hours to master. But did you know that most of those impressive sugar works aren't even made from real sugar? Instead, they are crafted from isomalt sugar, a different chemical compound entirely.

While isomalt is used in baking to craft sugar sculptures and decorations, it has plenty of other uses as well. Most commonly, it is used as a sweetener and sugar substitute. You can find it listed as an ingredient in plenty of sugar-free candies, chewing gums, and over-the-counter medicines. 

If you're curious about working with isomalt, or just want to learn more about where it came from and how it is made, we have everything you need to know right here. Read on to learn more about this fascinating product.

The funny thing about what we are calling isomalt "sugar" is that the substance isn't actually made from sugarcane. It is instead made from sugar beets, another plant in which naturally high levels of sucrose are found. This isn't purely what makes the difference, though, since over half of the sugar produced and sold in the US is made from beets, while sugarcane-derived products make up less than 45% of the total. What makes isomalt unique is the chemical process by which it's created. Unless you're a chemist going after your Ph.D., though, a brief explanation is sure to suffice.

According to the "Encyclopedia of Food Sciences and Nutrition," a patent was issued in 1957 for a process that would use an enzyme to convert sucrose into isomaltulose. The latter substance, also known as palatinose, is the artificial sweetener from which isomalt is made. Through the chemical process of hydrogenation (the very process that transforms unsaturated fats to saturated ones) isomaltulose is transformed into what we today call isomalt.

Sugars can be made from either sugarcane or sugar beet, and many types of white and brown sugars are made from both. As long as it has sucrose, it can be made into table sugar. If you want sugar specifically made from the sucrose in sugarcane you can buy cane sugar. Brown sugar, on the other hand, can be made from either but it must include molasses. The molasses content of light brown sugar is typically around 3.5%, while dark brown sugar has nearly double that per volume, at 6.5%.

Isomalt differentiates itself from other sugars in its chemical makeup, but it also has more specific properties and purposes than most varieties of sugar. Isomalt can be heated without losing its sweetness or browning, which is why it's used for sculpting and making decorations. It virtually does not absorb any water when kept below 85% humidity and below 77 degrees Fahrenheit. It has a long shelf life if properly stored and is considered more stable than pretty much any regular store-bought sugar for these reasons.

Before you start baking with isomalt, you are going to need a handful of tools to properly work with the material. For starters, you will need a silicone mat, a silicone bowl, and gloves. Not only are these necessary for shaping the isomalt, but they're just good to have in your kitchen if you are an obsessive baker. The two more specific kitchen tools you might not have on hand are a small blowtorch and a candy thermometer. The blowtorch allows you to make fine detailed adjustments to your creations as the heat pops the bubbles and leaves a glossy finish. The thermometer is especially crucial as isomalt begins to change color and caramelize at 400 degrees Fahrenheit, and needs to come down to under 300 degrees Fahrenheit before you start shaping it.

To make things easy, you can pick up a beginner's isomalt kit online or in stores. By purchasing a kit, you'll know you have everything you need to begin making masterpieces.

If you buy raw isomalt, you're going to need to know how to temper it before you can begin doing sugar work with it. If you've ever tempered chocolate, you know that this process is less intimidating than the word makes it sound. Tempering is simply the process of slowly and evenly melting a substance so it turns out smooth when spread and baked. Both tempered chocolate and tempered isomalt have a glossy finish that makes all the extra effort worth it in the end.

If you've tempered chocolate before, the process of tempering isomalt will be pretty intuitive. According to Liz Marek's YouTube tutorial, you first need to add the proper ratio of distilled water to your raw isomalt before turning on the heat. Make sure your candy thermometer is ready to go and bring this mixture to a boil. Reduce the heat and let it continue to boil until it reaches 320 degrees Fahrenheit and remove the pot from the heat. If you've done it right, you should have a clear mixture. If you aren't ready to use your isomalt right away, you can store it inside a warm oven to keep the internal temperature from dropping and the isomalt from hardening. 

We've admittedly talked pretty vaguely about the type of sugar work you can do with isomalt. That's because we were saving it all for right now. First off, You can make sugar-free candies like lollipops straight out of isomalt, using any food colorings you have on hand to make a gorgeous bouquet. This is an easy place to start. 

Isomalt can be used to make huge glass-like decorations on cakes, or even just for display standing alone, but there are plenty of more attainable decorations that don't require an art degree to make. You can start a lot smaller by making gems or beads out of isomalt, for decorating your baked goods. After some practice, you'll be able to move on to more complex works of art. Isomalt is especially good at imitating crystals and other natural mineral formations. Most impressively, once you hone your sugar sculpture skills, you can make snowglobe-like decorations, where one isomalt creation is encased inside a transparent outer bubble. For hardworking bakers, the sky is the limit. 

In all its forms, there is one big rule you need to always follow when storing isomalt: Whatever you do, do not store it in a refrigerator. This applies to both tempered and untempered varieties, as well as cooked and uncooked isomalt. Why, you ask? Well, for starters the transition from warm air to the cold air of the fridge (or freezer) may cause your isomalt creations to break down. The other reason is the inherent humidity inside a fridge. 

Air itself can be pretty humid depending on where you live and what time of year it is, which leads us to the next big tip. Isomalt experts say to always store your isomalt in airtight containers. Making sure your creations stay in a temperature-controlled environment without any risk of humidity will ensure they hold their form and glossy appearance. The same applies to raw forms of isomalt, which also are best kept in an airtight container.