Inside Out Fiery Cinnamon Suckers

I think out of all the treats for the Inside Out Party these flames are my favorite (not including the CAKE of course, that’s ALWAYS the best part).  I wasn’t sure if it would work, but I seriously LOVE the way they look and am totally planning on doing this again for a camp fire cake or something this summer!  What would you  use candy flames for?

So Isomalt is my new favorite medium.  It’s like making a regular sucker out of sugar, BUT it’s more flexible, it can be reheated so you can work with it longer.  ALSO it’s sugar free! Also it’s resistance to crystallization, so you don’t have to worry about brushing the crystals off the side while boiling.

Isomalt Tips

1. use distilled water for perfectly clear isomalt (I obviously used regular tap water, but since I was going with reds and yellows I wasn’t worried about it).
2. don’t use wooden spoons, it will also cause yellowing
3. Make sure your candy thermometer is working accurately, boil some water, and check the temp, it should read 212
4. Store in a container with a tight fitting lid for up to 2 years, room temp, do NOT refrigerate or freeze
5. don’t add any flavor or color until it hits 310 degrees

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Inside Out Fiery Cinnamon Suckers

Course: Party Food

Cuisine: American

Author: Ashlee Marie

Ingredients

• 2 C isomalt crystals
• 1/2 C distilled water
• cinnamon oil
• red and yellow candy coloring
• sucker sticks

Instructions

Isomalt

1. Add the water and isomalt crystals to a small sauce pan, boil until 330 degrees
2. pour onto a silpat mat on a pan and let cool until hard
3. break up and you can store for up to 2 years

Flames

1. preheat the oven to 320
2. in three bowls separate the broken cooked isomalt (I used about 2/3rd's of the previously cooked isomalt and got 12 suckers)
3. put the bowls in the oven, the isomalt will remelt
4. pulling out one at a time you can stir in a drop of cinnamon and the coloring
5. on a silpat mat pour blobs of the red, then orange then yellow on top of the sucker sticks, they will harden semi quickly, it's okay
6. working with a few at a time (I found 3 to be best, they spread a lot) place a few of the suckers on a silpat mat again and place BACK in the oven for 2-3 mins.
7. the blobs will melt and spread
8. pull them out and using a toothpick drag the colors together and into points (aka flames).
9. you can let them set completely or what I did was wait until they were mostly set, just slightly soft/flexible and I pulled and twisted them into place

I played around with these flames when they were warm.  Be careful not to burn yourself.  Some are more stretched and twisted, aka perfect.  Some I started manipulating when they were too warm or too hard already and I didn’t like them QUITE as much, I could have reheated them and tried again, but they were good enough, so I left it.  BUT that’s the BEST PART, you CAN reheat them and try again…

The biggest concern here is that it is really hard and can be very sharp, so be careful if you are serving them to kids, I used the softer ones for the kiddo’s, with the prettier, sharper, ones for the adults (and you!)

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Ashlee Marie

CEO at Ashlee Marie Cakes

Ashlee Prisbrey is a self taught cake decorator and home chef turned blogger turned youtuber. On her blog and youtube channel she shares cake decorating tutorials, from scratch recipes, and themed party food (cause for her parties are all about the food). In addition to blogging and videos she travels around the country speaking at blog conferences. Last year she competed on Food Network, the Halloween Baking championship, a dream come true! Ashlee loves empowering women and moms, in the kitchen, in blogging or in life. Her motto is nothing is too hard with the right tips and tricks.

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