Isomalt

Buy isomalt crystals online with fast Australia-wide delivery. We stock Over The Top Isomalt 400g ($23.95) and Sprinks Isomalt Crystals 250g ($14.95), plus bulk 1kg options. Isomalt is the essential sugar substitute for creating clear sugar gems, geode cakes, blown sugar, hard candy jewels and stained glass effects.

Part of our Icing & Fondant collection.

What is Isomalt?

Isomalt is a sugar substitute derived from beet sugar that melts and sets to a crystal-clear, glass-like finish. Unlike regular sugar, isomalt resists crystallisation, stays clearer for longer after setting, is less sticky, and tolerates humidity better — making it the preferred choice for professional cake decorators working on sugar showpieces.

The key properties that make isomalt ideal for cake decorating:

• Crystal clear when set — regular sugar turns yellow-brown; isomalt stays transparent
• Holds colour better — gel food colour blends evenly and stays vivid
• Less hygroscopic — absorbs less moisture from the air than sugar, so decorations last longer
• Re-meltable — can be reheated and reshaped; unused melted isomalt can be poured onto a mat, cooled, broken up and remelted
• Lower sweetness — about half as sweet as regular sugar

What Can You Make with Isomalt?

Isomalt is used across a wide range of cake decorating and sugar art applications:

• Sugar gems and jewels — poured into gem moulds while hot; sets clear or coloured depending on gel colour added
• Geode cakes — broken isomalt shards arranged in a carved channel to mimic crystal formations
• Stained glass effects — poured thin into frames or silicone shapes for a translucent window look
• Blown and pulled sugar — advanced technique; isomalt is blown or pulled into sculptural shapes while hot
• Lollipops and hard candy — poured onto silicone mats or into lollipop moulds
• Drips and pours — melted isomalt poured over the top of cakes for dramatic clear or coloured drip effects
• Sugar sails and shards — free-form decorations poured flat, cooled, and broken into angular pieces

Which Isomalt Should I Buy?

Product	Size	Price	Best for
Sprinks Isomalt Crystals	250g	$14.95	Home bakers, trying isomalt for the first time, small projects
Over The Top Isomalt	400g	$23.95	Larger projects, geode cakes, regular decorators
Cake Craft Isomalt Crystals BULK	1kg	$34.95	Professional decorators, high volume, bulk savings
Sprinkd Clear Isomalt Nibs BULK	1kg	$39.95	Clear nibs format — melts cleanly with minimal air bubbles

Note: 1kg bulk options are currently coming soon — sign up to be notified when they're back in stock.

How to Melt and Use Isomalt

Microwave Method (recommended for beginners)

1. Place isomalt crystals in a microwave-safe silicone jug or heatproof container
2. Microwave on high in 30-second bursts, stirring between each burst
3. Continue until fully melted and clear (no undissolved crystals visible)
4. Add gel food colour and stir gently — avoid whipping to minimise air bubbles
5. Pour immediately into moulds or onto a silicone mat
6. Allow to set fully before removing from moulds — usually 10–20 minutes at room temperature

Stovetop Method

1. Place isomalt in a small heavy-bottomed saucepan
2. Heat over medium heat without stirring until melted and clear
3. Use a candy thermometer — for pouring into moulds, aim for 150–160°C
4. Remove from heat, add gel colour if desired, pour carefully

Temperature Guide

Use	Target temperature
Pouring into moulds (gems, jewels)	150–155°C
Sugar sails and flat pours	155–160°C
Blown or pulled sugar	160–165°C
Lollipops	150–155°C

Tips for Working with Isomalt

• Use silicone tools and mats — melted isomalt sticks to plastic but releases cleanly from silicone
• Work quickly — isomalt re-solidifies fast; if it hardens before you're finished, reheat gently
• Colour with gel food colours only — water-based or liquid colours can cause splattering when added to hot isomalt; always use gel paste colours
• Avoid humidity — isomalt decorations absorb moisture and can become sticky or cloudy in humid conditions; store finished pieces in an airtight container with a silica gel sachet
• Don't overheat — overheated isomalt will yellow and develop an unpleasant flavour; if it colours without adding dye, discard and start again
• Reuse unused isomalt — pour leftover melted isomalt onto a silicone mat, cool completely, break into pieces and store for future use

Frequently Asked Questions

Is isomalt the same as sugar?

No — isomalt is a sugar substitute (a sugar alcohol) derived from beet sugar, but with different properties. It sets clearer, resists crystallisation better, and is less hygroscopic than regular caster or white sugar. For cake decorating purposes, isomalt gives far superior results to regular sugar for gem and jewel effects.

Can you colour isomalt?

Yes — add gel food colour to melted isomalt and stir gently. Gel colours give the best results — they are oil-free and won't cause spattering or cloudiness. Add colour a little at a time until you reach the desired shade. Oil-based colours are not recommended.

How do I stop isomalt from going cloudy?

Cloudiness is usually caused by moisture, overheating, or air bubbles. Use a dry container and tools, heat slowly to avoid scorching, and stir gently (not vigorously) when adding colour. Store finished isomalt pieces in an airtight container away from humidity — a silica gel sachet helps significantly.

Can I buy isomalt in Australia?

Yes — Baking Pleasures stocks isomalt crystals online with fast delivery across Australia. We carry Over The Top (400g) and Sprinks (250g) in stock now, with 1kg bulk options from Cake Craft and Sprinkd coming soon.

Is isomalt edible?

Yes — isomalt is food-safe and approved for use in food products. It is classified as a sugar alcohol and is used in confectionery and cake decorating worldwide. It has approximately half the sweetness of regular sugar and a lower glycaemic index. As with all sugar alcohols, excessive consumption may cause digestive discomfort.

What else do I need to work with isomalt?

For best results, have on hand: a silicone jug or heatproof pouring vessel, silicone moulds (for gems and jewels), a silicone mat, a candy thermometer, heatproof gloves, and gel food colours. Browse our silicone mould range for gem and jewel moulds that work perfectly with isomalt.