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Edible Jewels and Gems

Whether sparkly and whimsical or bold and glamorous there is no doubt that jewels are shining! Not only are they on clothes and accessories, but they can be found on cakes, cupcakes, cookies and all types of confections! Jewels can be bought ready-made or made at home using isomalt or candy clay.

Ready to go edible jewels

Ready-made jewels made of isomalt are a simple and easy addition that will take your creation to a whole new level!  They are available in sold in individual colors, an assortment of colors or exquisite clear diamonds, ranging in size from 3/8” to 1 ¼”.

Visit our line of ready-made jewels. 


Affordable jewel hard candy molds in a plastic that can withstand heat for cooked sugars including isomalt. These molds will work following casting instructions below with your choice of recipe/technique using hard candy, isomalt or venuance pearls. These pearls also look lovely in Choco-pan®.
Edible jewel molds

Molds are $2.00 each, or purchase the full set at a discount.

See our line of jewel molds. 

Basic Casting Instructions for Isomalt or Venuance Pearls
Syrup recipe (see below)
Cooking spray
Jewel molds
Funnel with stopper for large jewel cavities
Large silicone spatula
Baking sheets
Large measuring cup-for large jewel cavities
Toothpicks or sucker sticks
Silicone mat or parchment paper
Silicone cupcake holder
With cooking spray, coat hard candy jewel molds and a funnel with a stopper if using a mold with large jewel cavities. Wipe out excess cooking spray with a paper towel. Set sprayed molds on a baking sheet or a surface that withstands heat. For small cavities, use a toothpick or sucker stick to fill. If using a funnel, set the funnel with the stopper covering the hole, in a large measuring cup or any container which will hold the funnel level. Pour the hot syrup into the funnel. Fill each cavity by lifting the stopper just enough to allow the syrup to fill each mold cavity, then quickly cover the opening in the funnel with the stopper to stop the sugar flow. When jewels cool, invert each mold, letting jewels fall from mold onto parchment paper or a silicone mat which is on a soft surface such as a folded towel.

If you’re interested in sugar work making your own isomalt jewels is a great place to start. Isomalt is a sugar substitute that is perfect for sugar decorations because it produces a much clearer sugar that is longer lasting and more moisture resistant. It also stays flexible and can be reheated which is very helpful when trying to fill several small jewel cavities.
Wedding cake with jewels
Isomalt recipe from Cooked Sugar Art
2 cups isomalt
1/2 cup distilled water, or water from the tap; distilled water has
fewer impurities
Distilled water or water from the tap for brushing down crystals
Food coloring, optional
1/2 teaspoon flavor, concentrated or oil, optional
Candy thermometer
Heavy saucepan with lid
2” brush
Small strainer
Large pan with ice water (base of saucepan should fit inside)
Microwave-safe bowls (A silicone muffin pan with the cups cut apart works well for containers as well as silicone cupcake holders.)
Locking bags for storing, or a sealing machine, if not all sugar is used
Best to work in a cool room with low humidity. In a heavy saucepan, whisk water into isomalt. Heat on medium low and stop stirring for the rest of the process. When mixture becomes clear, skim off foam with strainer. Dip a clean brush into water and gently brush the inside perimeter of the saucepan with wet brush, slightly above the boiling sugar. Continue skimming the foam and washing down the sides of the saucepan until the syrup is completely clear. The impurities are not harmful for consumption, but by removing the foam, the resulting syrup will have more clarity and strength. When crystals are washed from the side and syrup appears clear, place thermometer in pan, and cook to 250 degrees. Add food coloring if desired. Continue cooking on medium heat to 340 degrees. Immediately remove pan from stove and plunge into cold water for a few seconds to stop the cooking. Gently stir in flavor. Cover for two minutes to be sure the flavor is infused into the syrup. The resulting syrup is ready to pour into molds, or poured into puddles on parchment paper or a silicone mat to cool. Store the puddles in locking bags, storing flat without pieces in each bag touching each other. Better yet, vacuum seal the pieces in bags. Place bags in airtight containers with silica gel. If wanting to cast (mold) the hardened pieces of isomalt, place isomalt in a microwave-safe container and microwave at 5 second intervals until a liquid state. The resulting syrup is ready to mold into jewels (follow instructions above for casting jewels).

If cooking the isomalt seems like too much work then Venuance Pearls might be the right product for you!  They are small beads of isomalt that have already been cooked and colored.  They just need to be reheated in a microwave safe bowl in 5 second intervals until fluid and then they are ready to be used.
Crown cake with jewels

Venuance Pearls Instructions:
Place venuance pearls in a microwave-safe container (standard muffin cups made of silicone are ideal) and microwave at 5 second intervals until a liquid state. The resulting syrup is ready to mold into jewels (follow instructions above for casting jewels).

Colors can be mixed (example: mix red and yellow venuance pearls before heating to achieve orange jewels).

See our line of Venuance Pearls


For a slightly different look consider using candy clay or chocolate fondant to mold your own jewels.  Use luster dust to create rich and vibrant jewel tones.

Choco-pan jewel cake

Jewels made with Choco-pan®, chocolate fondant or candy clay
Candy Clay Recipe
1/2 pound chocolate-flavored candy coating
1/3 cup corn syrup
Melt candy coating. Stir in corn syrup. Blend thoroughly. Wrap in plastic wrap for several hours before using.

Tools and ingredients:
Choco-pan® or candy clay recipe above
Luster dust colors
Lemon oil or Confectioner's Glaze
Knead chocolate fondant enough to “just” soften. Pinch off a small amount to fit a jewel cavity. Push into the cavity and push the edges toward the center so the edges are smooth. Use a bit more fondant to push against the fondant in the cavity and lift the candy jewel out of the mold. If fondant loses shape when pulling it out, before taking it from mold put it in freezer to harden for a few minutes then remove from mold. Note: If having trouble getting jewel to release, spray mold with cooking spray before putting fondant into the cavity.
3. Painting jewel tones: Jewels come in many colors, so almost any color Luster Dust will work.
USING LEMON OIL: If jewels are already on the cake or will not be disturbed after they are painted, mix a little lemon oil with chosen color luster dust and paint jewels with a soft brush.
The jewels may need to be touched up if not handled carefully as the lemon oil may remain tacky. USING CONFECTIONERS GLAZE: If making jewels ahead of time to be used months later, mix luster dust with confectioners glaze and paint jewels with a soft brush. The finish will dry and the color won’t come off.

cooked sugar art by vi whittington

Vi Whittington's book on working with cooked sugar (the instructions for this What's Hot were taken from this book). Also includes much more including: learn how to make ribbon candy, candy canes, red hot balls, lollipops, toffee, brittles, candied popcorn and more. Techniques include sugar bows, blown sugar figures and balls, pulled sugar flowers, and spun sugar nests. Several cakes are shown using sugar pieces. Includes a sugar glossary. 43 pages, full color.

Order Vi's Book, Cooked Sugar Art