Playing with sosa isomalt well give the chance to produce some of the spectacular creations,that you see only in restaurant in your home kitchen and surprises you guests.

My candy came out with a obvious yellow tinge, juts like normal sugar. Could be my fault for using tap water instead of distilled water and maybe keeping them warm in the oven?. I’ve read somewhere that i could keep them warm and gooey in the oven at 130 celsius but maybe my oven wasn’t at the exact temperature (i used my kitchen oven). So i’d say if you’re starting off maybe this would be quite difficult to work with?. I’m a horrible cook so it didn’t work out for me.

I love sosa products, and their isomalt does not disappoint. Here are the specifications for the Sosa Isomalt “F” Refined Less Sweet than Sugar 1 kg:

• A bulking agent derived from corn starch
• Used as a replacement for sugar in savoury ice cream or sorbet
• Low sweetening power and does not add calories
• Helps lock in aromas, making dishes more fragrant
• Isomalt
• Less sweet than sugar
• Absorbs very little water
• Perfect for suagar work

I love sosa products, and their isomalt does not disappoint.

Arrived on time, and was great for making sugar ice cubes.

Reviews from purchasers :

• Great value isomalt
• Highly recommend

Arrived on time, and was great for making sugar ice cubes.

My candy came out with a obvious yellow tinge, juts like normal sugar. Could be my fault for using tap water instead of distilled water and maybe keeping them warm in the oven?. I’ve read somewhere that i could keep them warm and gooey in the oven at 130 celsius but maybe my oven wasn’t at the exact temperature (i used my kitchen oven). So i’d say if you’re starting off maybe this would be quite difficult to work with?. I’m a horrible cook so it didn’t work out for me.