Isomalt is the pastry chef's showpiece sugar: a sugar alcohol made from beet sugar that melts to a glassy, water-clear syrup, resists humidity and crystallisation far better than ordinary sugar, and so is the material of choice for pulled, blown and cast sugar art.
PAIR's modernist science — how much to use, how it behaves with heat, and what makes it fail — is a Pro feature. The description, nutrition, history and facts stay free.