Cinnamon candies

I love cinnamon candies!!!

These candies were actually the first I’ve ever made. I loved these from the first bite…        I call these Cinnamon cat tongues as my candies have a rough texture – just like a cat’s tongue, if  you know what I mean. If you don’t – put some wet cat food on your finger and let a friendly cat lick it.

Let me emphasize this point: My cinnamon candies are neither red nor hot like most of the regular cinnamon candies you find in stores (because I do not use flavoring extracts or food dyes). They contain natural  Ceylon Cinnamon which is, of course, naturally brown. I buy this cinnamon from my local spice shop in the city market. Make sure you buy the Ceylon cinnamon, not Cassia cinnamon (Cassia cinnamon is a general name for several other trees that resemble cinnamon).

Below you will have the full recipe and YouTube link to the video demonstrating how to make these candies.

Spicy (not hot!) cinnamon candies being made on my youtube channel (part of the 101 candy series):

 

Cinnamon candies recipe

Utensils required:

1/2 liter pot, stainless recommended

A long handle mixing spoon (use wood or stainless – not plastic!)

Candy thermometer or laser thermometer (don’t have any? – read this and do without!)

DIgital or mechanical weight  0.1-0.01gram accuracy (not crucial but very useful)

A measuring cups and spoons set  is very useful (but not a must!)

Parchment paper  – 1/4 sheet will do

Powdered sugar (if you blend sugar yourself add 2% cornstarch)

Candy cutting bar – any cheap aluminum or stainless bar will do (or the back of a thick knife, but be careful!). 

 

Ingredients:

1/3’rd cups of sugar

1/9’th cups of corn syrup (~two table spoons)

1/9’th cups of water

2.5-3 grams of cinnamon – or a heaping teaspoon.

You can’t go wrong with cinnamon – adding too much will not change the flavor or make the candy hot and spicy!

 

Cooking time: 20minutes

Complexity Level: Simplest!

 

Protocol:

Mix the sugar, corn syrup and water in a small pot (0.5 liter size will do perfectly). Use a small burner or heating element so only the bottom of the pot is being heated. Allow the candy mix to reach 150°C or 300°F. Once it reaches the correct temperature, turn off the heat and add the cinnamon.

Mix well but be sure not to hurry. Once the cinnamon has incorporated into the candy – pour the hot candy onto some parchment paper or oiled marble surface.
Cut the candy into squares using the back of a knife or a thin metal bar and allow to cool. Break the candy pieces and store in an air tight container. A jam jar would do well, with some powdered sugar, but for long term storage place it in the fridge. That’s it! Enjoy!

 

For Beginners: Before you start please watch my 101 series including the hazard video. Hot candy burns badly. So please be careful, work slowly and if a spill occurs quickly run cold tap water on it. Work slowly and be careful. 

 

Yours sweetly,

Saar