Desserts

Cinnamon-Pumpkin Isomalt Candies

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

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

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

Set the candy on a silicone baking mat and repeat to form many small candies.
5

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