Cinnamon-Pumpkin Isomalt Candies

Be sure to read the preceding post for little tricks on how to properly form these candies.

Cinnamon-Pumpkin Isomalt Candies

About This Recipe

Yield:Makes 20 candies if you have no casualties.
Active time:45 minutes
Total time:45 minutes
Special equipment:small round cutter, good digital thermometer, rubber spatula, kitchen scissors, heavy-bottomed, shallow saucepan or skillet, measuring spoons, silicone baking mat
This recipe appears in: Modernist Halloween: Cinnamon-Pumpkin Isomalt Candies


  • 1 cup isomalt
  • 1/4 cup pumpkinseed oil
  • 1/4 teaspoon cinnamon oil
  • Gold leaf
  • Finishing salt


  1. 1

    In a small, shallow saucepan, heat the isomalt to 260°F. Stir occasionally, so that all the isomalt crystals are melted and the syrup is uniform.

  2. 2

    Meanwhile, whisk the pumkinseed oil and the cinnamon oil together in a small bowl.

  3. 3

    Using a measuring spoon, gather 1 tsp of oil. Keep the teaspoon filled with oil in one hand and pick up a ¾” round cutter in the other. Dip the cutting edge of the cutter into the heated isomalt syrup until a membrane forms at the bottom. Working quickly, drop the teaspoon of oil through the cutter down onto the membrane. It should bulge down under the cutter, forming a small, round candy. Quickly snip the top of the candy an inch or so above the oil pocket.

  4. 4

    Set the candy on a silicone baking mat and repeat to form many small candies.

  5. 5

    Place a leaf of gold on the top of the candies, and dip in salt to serve.

  6. 6

    In my experience, these candies do not keep well, so serve within an hour of making them. Your best bet for storing them is in a cool, dry airtight container, but immediate use is preferred.


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