Step 1

Place the isomalt and water in the non-stick pot or saucepan and bring it to a boil on medium-high heat without stirring.

Step 2

After the mixture comes to a boil lower the heat to medium and cover the pan with a lid. Leave to simmer for five minutes. Pro tip - covering the pot will create steam and prevent crystals from forming at the edges.

Step 3

Take the lid off and place the candy thermometer. Continue to simmer until the temperature reaches 320°F or 160°C without stirring. Pro tip - this can take an hour or more so be patient.

Step 4

When you reach the right temperature pour the mixture onto a silicone mat. Let cool then break it into smaller chunks. Store in an airtight container and use as required.

Step 5

Reheat isomalt in the microwave at 15 seconds intervals to soften and shape as desired.

Step 6

Bring sugar, water, light corn syrup to a boil. Once it starts to boil do not stir with a spoon or spatula. Gently brush the sides of your pot with a wet pastry brush to drop any sugar crystals stuck to the side.

Step 7

Let syrup boil gently until it reaches 300°F on a candy thermometer. Add food color if needed.  Let the bubbles & steam settle.

Step 8

Pour into candy molds. Leave to set for about 30 minutes undisturbed. Once set flip the mold over and the gem should just drop off.

Step 9

Store in an airtight container. Use as gemstones on a cake.