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If you want to go the extra mile and produce a really exceptional gingerbread tree, you could make some baubles out of isomalt. This sugar substitute can be melted and poured into a gap in the biscuit and left to set into a transparent “window”. Isomalt is derived from regular sugar (sucrose) via an enzyme-catalysed rearrangement reaction to isomaltulose followed by a hydrogenation reaction. It is much less prone to crystallising than regular sugar and better resists humidity, giving it unique properties that are perfect for creating transparent, glass-like decorations.