Which statement differentiates sugar from Isomalt?

The statement that sugar can be turned into edible caramel while Isomalt cannot is correct because sugar, when heated, undergoes a process called caramelization, which allows it to transform into a rich, flavorful substance known as caramel. This process involves the breakdown of sugars at high temperatures, leading to the development of complex flavors and colors characteristic of caramel, making it a popular ingredient in various confections.

Isomalt, on the other hand, is a sugar alcohol derived from sugar and is used primarily for sugar-free confections. While Isomalt can melt and be molded, it does not caramelize in the same way that sugar does. Instead, it tends to produce a glossy finish when melted, but it lacks the flavor complexity that comes from caramelization. This distinction is vital for confectioners who seek specific textures and flavors in their creations.