 Isomalt Caramelize!
Just a curious question. But at what point does Isomalt began to caramelize?
I know granulated sugar starts at 320F just curious about Isomalt. Can it be took to extremes like 380F with out turning into a glob of unuseable gook. 380 just sounds ridiculous in my book. I know it is pure sugar but it does have a caramelization point right? Advice anyone.
Last edited by cakerookie; 10-17-2005 at 04:51 AM.
Reason: Left out something
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