Cinnamon Drops
Ingredients
Directions
Mix 1 oz. powdered cinnamon with 1 lb. pounded sugar and 3 pint water.
Boil the syrup until it snaps when put in cold water, about 1 hour.
Spread the syrup on a large flat dish, well oiled, and score before it hardens into small squares, or drop it evenly on paper.
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. See the original page.
Explore the science
What each ingredient does
- Pounded sugar (in the method)
- Forms the syrup base and, once boiled and cooled, sets into the hard, crisp drop.
- Powdered cinnamon (in the method)
- Provides the aroma and flavour that defines the drops.
The step that matters
Boil the syrup until it snaps. Sugar syrup must reach the hard-crack stage so it sets hard and crisp when cooled. Stopping early leaves drops that are soft or sticky, while overcooking can scorch the sugar and taste bitter.
“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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