Squires Kitchen Isomalt Specialist Sugar - Colourless 500g

• 500g Isomalt granuals
• Isomalt is a sugar-free alternative which has 50% less calories than table sugar
• Heat-stable and easy-to-use
• Impressive sugar displays and pulled sugar decorations for cakes and more

Product description Heat-stable and easy-to-use, Squires Kitchen Isomalt is ideal for creating decorative biscuit centres, pulled and blown sugar work and moulded decorations. Squires Kitchen Isomalt has 50% less calories than table sugar and can be melted without the addition of water. Isomalt sugar is less soluble than other sugars, giving impressive sugar displays and pulled sugar decorations for cakes, desserts and pâtisserie a much longer life. Available from Squires Kitchen in its natural, colourless state and can be coloured with liquid food colours. The handy resealable pack keeps the sugar fresh once opened and any leftover Isomalt can be saved for your next project. Directions: Place 500g of isomalt into a saucepan. Stir continuously over a low heat until the isomalt has melted. Bring the isomalt to boiling point and then add 60g of SK Liquid Glucose. Continue to heat the solution until it reaches 180°C. Carefully remove from the heat and immerse the base in cold water to halt the cooking process. Pour the isomalt over a lightly oiled marbled slad and allow to set. When the isomalt has cooled, break into pieces and store in an airtight container. To use the isomalt, place one of the pieces under a 250 watt infrared lamp until soft and pliable. At this stage the isomalt can be pulled, shaped or blown in the same way as sugar. To make isomalt centres for biscuits, pour the tempered isomalt on the baking tray inside the shape and bake the biscuits as normal. Ingredients Isomalt Directions Place 500g of isomalt into a saucepan. Stir continuously over a low heat until the isomalt has melted. Bring the isomalt to boiling point and then add 60g of SK Liquid Glucose. Continue to heat the solution until it reaches 180°C. Carefully remove from the heat and immerse the base in cold water to halt the cooking process. Pour the isomalt over a lightly oiled marbled slab and allow to set. When the isomalt has cooled, break into pieces and store in an airtight container. To use the isomalt, place one of the pieces under a 250 watt infrared lamp until soft and pliable. At this stage the isomalt can be pulled, shaped or blown in the same way as sugar. To make isomalt centres for biscuits, pour the tempered isomalt on the baking tray inside the shape and bake the biscuits as normal.