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Cinnamon Comfits

Cinnamon Confits are cinnamon pieces coated in a strong syrup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Cinnamon and syrup work together. They rank in the top 14% of all ingredient pairs, and cooks put them together in 990 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Cinnamon Comfits

Ingredients

Directions

Prepare

  1. Soak the cinnamon in warm water for 2-3 hours to soften it.

  2. Cut the softened cinnamon into thin pieces, about ½ inch long.

  3. Dry the cut cinnamon in a warm place.

Coat and finish

  1. Place the dried cinnamon in a pan over a charcoal fire.

  2. Dip a whisk into the syrup and shake it over the cinnamon while shaking the pan to coat it.

  3. Repeat this process 8-10 times until the cinnamon is white and has a sufficient coating.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Cinnamon + syruptop 14% of all pairs
    Smell alikelow
    Cooked together990 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Cinnamon
Forms the main body of the confection and carries the sugar coating.
Syrup
Forms a crystalline sugar coating on the cinnamon pieces, adding sweetness and a dry, white finish.

The step that matters

Repeating the syrup coating. Syrup must be added in many thin layers, with the pan shaken and the pieces dried between passes, so the sugar crystallizes evenly; adding too much at once makes the coating sticky and uneven.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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