Sugar Crystals

Preparation info

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By Peter Gilmore

Published 2014

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  • 150 g ( oz) isomalt
  • 45 g ( oz) glucose
  • 45 ml ( fl oz) water


Line a baking tray with a silicone mat. Combine all ingredients in a small saucepan and stir over high heat until clear. Bring the mixture to 165°C (320°C) then remove from the heat. Spread the mixture onto the tray and allow to set.

Break the sugar into pieces, then blitz in a food processor to the texture of small crystals. Pass through a fine drum sieve. Line a baking tray with a silicone mat. Working in batches, spread the crystals out sparsely on the tray. Reheat in a 180°C (350°F/Gas 4) oven for approximately 3 minutes or until crystals melt and reform. Allow to cool then, using a large palette knife, scrape the crystals off the mat and store in an airtight container.