- 1 cup isomalt
- 1/4 cup pumpkinseed oil
- 1/4 teaspoon cinnamon oil
- Gold leaf
- Finishing salt
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.
Meanwhile, whisk the pumkinseed oil and the cinnamon oil together in a small bowl.
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.
Set the candy on a silicone baking mat and repeat to form many small candies.
Place a leaf of gold on the top of the candies, and dip in salt to serve.
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.