Frequently Asked Questions

Isomalt is a sugar free hard candy made from beet sugar.  It's 100% edible and sugar free, and most commonly used in lollipops, cough drops, sugar free hard candies, and glazes.  Isomalt is much less temperamental than traditional boiled sugar, works better in humid climates, and maintains it's clear finish much easier than granulated sugar, making it a perfect choice for candy makers and edible artists.    

We recommend melting Simi Isomalt Tiles in the microwave in a heat-safe bowl (silicone is always best), for 30 seconds, then 15 second intervals util it comes to a rolling boil.  You can also melt the isomalt in a stainless steel saucepan, start the heat low and slowly bring it up.  

Isomalt is hygroscopic, which means it pulls moisture from the air the longer it's left out un-sealed.  This can happen in a few minutes, a few hours, or a few days, depending on your location and humidity level. Seal the isomalt immediately in an air-tight container or with a thin coat of clear edible glaze spray to lock moisture out and maintain shiny, smooth isomalt for much longer.  Remember to always work in a cool, air conditioned room with no doors or windows open to prevent humidity, and you can always re-melt un-glazed cloudy isomalt to bring it back shiny!  

Leftover isomalt can be cooled in a silicone bowl or mold, then sealed in an air tight container at room temperature to use later.  Isomalt should not be refrigerated.  There is no limit to how many times isomalt can be melted back down!  

Isomalt can be colored with edible airbrush colors (for transparency), or powdered petal and luster dusts (for opaque color).  Never mix gel colors into isomalt.  Isomalt is best flavored with oil-based candy flavorings.