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Isomalt is the popular name for Isomaltitol which is a sugar substitute made from beet sugar. Over the past twenty years chefs, sugar artists and confectioners have found that Isomalt has many advantages over sugar especially when making showpieces, cake decorations, dessert garnishes and candy. Unlike conventional sugar, Isomalt is much more resistant to humidity and crystallization so decorative elements made with it have a longer shelf life and structural integrity. Because of its superior workability, Isomalt is used almost exclusively in televised food competitions and culinary art salons where professionals create dramatic showpieces and decorative cake ornaments to the delight of audiences world wide.

ClearCut™ Isomalt is a high grade, chemically pure Isomaltitol that has "not" been blended with other sugar substitutes which cheapens the product and diminishes its superior workability . ClearCut™ Isomalt can be purchased in as small or as large a quantity as needed. Orders are custom packed for our customers eliminating the aggravation of opening numerous small packages or having to order more than is required. Price per pound decreases as quantity increases insuring that our customers receive the highest quality at the lowest price.

How to Cook ClearCut Isomalt

1. Use distilled water - many parts of the country have hard water. The minerals in tap water can turn brown when exposed to elevated temperatures but because there is so little of these minerals you perceive it as a yellowing effect. 



2. Add water until the isomalt looks like wet sand.



3. Use stainless steel pots and stainless steel utensils for stirring. Do not use a wooden spoon. Foreign materials in the wood leach out into the isomalt, which can turn the mixture yellow. 



4. Once isomalt comes to a boil, use a nylon pastry brush to wash down the sides of the pot. Do not use a natural bristle brush. There are a host of chemicals and conditioning agents in the natural bristles that can turn your isomalt yellow. 



5. Stop stirring isomalt water mixture when it comes to a boil.



6. Test your candy thermometer, many of them read inaccurately. Test by bringing water to a boil and inserting thermometer and observe the temperature is shows. It should read 212 degrees F. 



7. Cook isomalt to 338 degrees f. Take off heat at about 334 and place bottom of pot in water to stop the cooking process. Allow the pot to stay in water only until the hissing stops. About 5 seconds. 


8.  To color isomalt, use past or powered food colors.  Liquid food colors introduce too much moister in the isomalt, which will make it skicky. 

9. Place isomalt in a 265 degree oven and allow to cool for 15 minutes. You will have no bubbles and pure, clear liquid crystal to pour all day.
 

Pounds	Price per lb.	Buy
1 to 4 lbs.	$5.00 per lb.
5 to 9 lbs.	$4.50 per lb.
10 to 19 lbs.	$4.00 per lb.
20 to 29 lbs.	$3.50 per lb.
30-49 lbs.	$3.00 per lb.
50-up lbs.	$2.75 per lb.