What is a key property of sugar that differs from Isomalt?

Sugar's ability to create edible caramel is a distinctive property that sets it apart from Isomalt. When heated, sugar undergoes caramelization, a process that transforms its crystalline structure into a liquid, golden-colored syrup. This syrup can then be cooled and formed into caramel, which is commonly used in various confections and desserts.

Isomalt, a sugar substitute derived from beets, behaves differently when heated. While it can be melted and used in candy making, it does not caramelize in the same way sugar does and is designed primarily for producing sugar-free confections. This fundamental difference in thermal behavior explains why sugar is the preferred choice for creating traditional caramel.

The other options describe characteristics that either do not accurately capture the differences between sugar and Isomalt or misrepresent the properties. Clarity, for example, typically pertains to how visible impurities or color may affect the perception, and while Isomalt can be more transparent, this is not the main distinction at play in this context. Additionally, while sugar dissolves well, the rate can depend on various factors such as temperature and the specific conditions present.