Isomalt Hard Candy Recipe for making Sugar Diamonds

1 cup Isomalt

4 Tablespoons Hot Water
Liquid food coloring as desired

Combine Isomalt and water in a 1 quart heavy saucepan. Cook over medium heat while stirring with a wooden spoon until dissolved. Dip a pastry brush in water and wash down the sides to prevent crystallizing. Insert a candy thermometer to monitor temperature. You may have to wash down the sides with water one or two more times. Cook until mixture reaches 320 degrees and remove from heat. The syrup is VERY HOT! Take precautions to prevent burns.

When syrup stops bubbling, slowly add flavoring and food coloring if desired. Prepare your molds by spraying them with Pam or lightly oiling them. Pour hot syrup into molds and allow to harden 10 minutes. Unmold onto waxed paper. If the weather is humid, wrap in candy bags to prevent the candy from becoming cloudy.

The use of a candy funnel will make this job much easier. Please remember that large candies can be a choking hazard with children.