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Isomalt Recipe

Working with isomalt can make some amazing effects. This recipe will show you how to cook raw isomalt into clear, ready-to-use isomalt that you can then store and melt down whenever you need some isomalt!
4.34 from 6 votes
Prep Time: 10 mins
Cook Time: 1 hr
Total Time: 1 hr 10 mins
Serves: 1 cup
Calories: 17kcal



  • 1 cup Raw isomalt
  • 1/4 cup Distilled water


  • 1 Candy thermometer
  • 1 nonstick pot
  • 1 silmat



  • In a very clean, nonstick pot, add 1/4 cup distilled water to every cup raw isomalt.
  • Bring to a boil on medium-high heat. Do not stir. 
  • After the mixture is boiling, turn to medium heat and cover with a lid for 5 minutes and simmer. This step prevents crystals from forming around the edges. Do not stir. 
  • Take lid off and simmer uncovered until temp reaches 320º F (160º C). This can take up to an hour. Be patient. Do not stir. 
  • Once cooked you can pour into puddles on a silmat, let cool then break into chunks to use later.
  • Isomalt can be reheated in the microwave by starting with 30 seconds and then moving to 15 second increments. 


Use extreme caution when making isomalt! Wear latex gloves and have a bowl of ice water in your work area ready for any accidents. Isomalt can cause 1st, 2nd and 3rd degree burns if touched to skin while hot. Hot isomalt will stick to your skin, so make sure you have the gloves on before you start working. In the event of getting isomalt on your hands, quickly peel off the gloves and put your hands in the ice water to cool the affected area. Continue to keep your hands in the water for at least 5 minutes. Call your doctor and get medical advice immediately.


Serving: 1tsp | Calories: 17kcal (1%)