I just took a class with former White House pastry chef Roland Mesnier and he was FABULOUS - and very opinionated about isomalt. Just don't forget when using isomalt (especially for children's cakes, projects, etc. when they will actually eat it) that it is not technically sugar, and shouldn't be eaten in large quantities due to the, ahem, gastrointestinal issues it causes. He did say that it is the only thing to make perfectly clear projects (diamonds, ice, etc) but he won't touch it. He is a purist - doesn't even use cream of tartar - just lemon juice, and his recipe was so easy. I highly recommend his class if you get the chance. Thank you for all of the posts and tips out there. I have a bit of a blown/pulled sugar obsession going on right now and I love to read about others' projects.