Crystal Pops – Isomalt Sugar Lollipops
Create dazzling Isomalt sugar lollipops with this easy-to-follow recipe! These edible jewels are perfect for party favors, cupcake toppers, or a unique sweet treat. Learn how to melt Isomalt crystals, add color and flavor, and decorate with edible glitter, dried flowers, or gold flakes. With clear instructions and helpful tips,...
Ingredients
Main
- 1/2cupIsomalt crystals
Optional
- gel food color
- edible glitter
- dried flowers
- gold flakes
- flavoring oil (use sparingly)
- Lollipop sticks or skewers
- Silicone mat or lollipop mold
Nutrition (per serving)
Calories
0.0kcal
Protein
0.0g
Carbs
16.7g (6.06%)
Sugars
0.0g
Healthy Fat
0.0g
Unhealthy Fat
0.0g
% Daily Value based on a 2000 calorie diet
How to make Crystal Pops – Isomalt Sugar Lollipops
Instructions
Melt the Isomalt in a small saucepan over medium heat, stirring gently until it becomes a clear, bubbling liquid (around 170°C / 340°F).
Once fully melted, remove from heat. Add color or flavor quickly as Isomalt sets fast.
Carefully pour the liquid into your molds or onto a silicone mat. Insert sticks immediately.
Decorate quickly with glitter, flowers, or flakes before it hardens.
Let cool for 5–10 minutes. Gently lift and store in a cool, dry place.
Nutrition (per serving)
Nutrition (per serving)
Calories
0.0kcal
Protein
0.0g
Carbs
16.7g (6.06%)
Sugars
0.0g
Healthy Fat
0.0g
Unhealthy Fat
0.0g
% Daily Value based on a 2000 calorie diet
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Tips & Tricks
Always wear gloves because Isomalt gets extremely hot and sticky.
Store in an airtight container with silica gel packs to prevent stickiness.
Use only oil-based flavoring to avoid bubbling.
FAQS
What is Isomalt and where can I find it?
Isomalt is a sugar substitute used for making hard candies and decorations. It can be found at specialty baking supply stores or online retailers.
How do I prevent my Isomalt lollipops from becoming sticky?
Store the lollipops in an airtight container with silica gel packs to absorb any moisture.
Can I use regular sugar instead of Isomalt?
No, regular sugar will not work the same way as Isomalt. Isomalt is specifically designed to create clear and stable candies.
What kind of flavoring should I use?
Use oil-based flavorings to avoid bubbling in the Isomalt.
How hot does the Isomalt need to be?
The Isomalt needs to reach 170°C / 340°F to melt properly.
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Poet's pantry
(@yovanchef)
Welcome to my kitchen corner! I’m yovan, a passionate pastry Chef who believes that every dish tells a story. Through simple ingredients and a little creativity, I love bringing comforting, delicious recipes to life. This blog is my space to share tried-and-true favorites, personal twists on classics, and easy meals that anyone can enjoy — whether you’re home baker or just starting your pastry journey Let’s explore flavors together, one recipe at a time! Welcome to my kitchen corner! I’m yovan, a passionate pastry Chef who believes that every dish tells a story. Through simple ingredients and a little creativity,...
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