Isomalt is a sugar substitute with very similar properties to sugar but with half the calories. It is a sugar alcohol composed of glucose and mannitol and is produced naturally by beets. In cooking it can be used instead of sugar in a 1:1 ratio, but may produce unpleasant gastro experiences in large amounts (>50g per day).
Isomalt is regularly used in sugar pulling and casting as it has a higher tolerance for humidity and stays flexible longer than regular sugar. Additionally, it doesn’t crystallize like sugar making it perfect for candies.