Cinnamon Drops
These vintage Cinnamon Drops are a classic hard candy treat that combines the fiery warmth of cinnamon with sweet, crystallized sugar. Prepared by boiling sugar to the hard-crack stage, the mixture is infused with aromatic cinnamon before setting into glass-like, amber-hued confections. Perfect as a soothing throat lozenge or a spicy sweet after-dinner palate cleanser.
Ingredients
- 1 pound Granulated sugar (Originally '1 ratal' (1 lb).)
- 1 cup Water (Originally '1 pasher' (approx 250ml). Use cold water.)
- 1 1/2 tablespoons Ground cinnamon (Originally '1.5 tola' fine powder. Can substitute with 1 teaspoon of cinnamon oil for a clearer candy.)
- 1 teaspoon Olive oil (For greasing the tray.)
Instructions
- 1Prepare a clean metal tray or baking sheet by greasing it lightly with olive oil. Set aside.
- 2In a heavy-bottomed tinned pan (or stainless steel), combine the sugar, cold water, and ground cinnamon (or cinnamon oil). Place over medium heat.
- 3Stir occasionally until the sugar dissolves, then let it boil until it becomes a very thick syrup. Cook until it reaches the 'hard crack' stage (approx 300°F / 150°C). To test without a thermometer: drop a small amount of syrup into a saucer of cold water. If it spreads, it is not ready. If it immediately hardens into a solid, brittle lump, it is ready.
- 4Immediately remove the pan from the heat once the hard crack stage is reached. Pour the hot syrup into the prepared greased tray. Allow it to cool slightly.
- 5When the candy begins to set but is still warm and pliable, use a knife to score cuts across the surface to mark small pieces. Allow it to cool completely until hard. Once cold, break along the scored lines into individual drops.