Isomalt
A sugar alcohol made from beet sugar, about half as sweet as sugar. Cooked, it stays glass-clear, barely browns and resists humidity far better than sugar — for sugar work, glass tuiles and clear garnishes that don't go sticky.
glass-clear · barely sweet · doesn't go sticky
Kinds
- Granules
- Cooked with a little water, like making sugar glass.
- Pre-cooked nibs
- Just melt and use; less risk of yellowing.
Knowing it
- Where to buy
- Cake-decorating and modernist suppliers.
- Worth knowing
- Melt it slowly and take it to around 160–170°C; it can be cooled, broken up and remelted later. Keep portions modest — like other sugar alcohols, a lot of it is laxative.