Cinnamon jelly beans are chewy, spicy-sweet candies made from a simple sugar, corn syrup, and cinnamon base, set with pectin and coated in a classic shiny shell. This recipe delivers a bold, true cinnamon flavor with a satisfying bite, and while it takes some patience, the process is straightforward and the result is far fresher than anything from a bag. Whether you love them as a treat or want a homemade gift, these beans are worth the effort.
Ingredients
- 1 cup (240 ml) water, divided
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (170 g) light corn syrup
- 1 tablespoon (15 ml) ground cinnamon (preferably Ceylon for a smoother flavor)
- 1/2 teaspoon (2.5 ml) cinnamon extract (or 1 teaspoon vanilla extract for a milder taste)
- 1/4 cup (60 ml) liquid pectin (like Certo)
- 1/2 teaspoon (2.5 g) salt
- 1/2 cup (65 g) powdered sugar, for dusting
- 1/2 cup (65 g) cornstarch, for dusting
Instructions
- Line an 8×8-inch (20×20 cm) baking dish with parchment paper, leaving overhang on two sides. Lightly grease the paper with a neutral oil.
- In a small bowl, whisk together 1/4 cup (60 ml) of the water and the ground cinnamon. Let it sit for 5 minutes to bloom the spice.
- In a medium saucepan, combine the remaining 3/4 cup (180 ml) water, granulated sugar, corn syrup, and salt. Stir over medium heat until the sugar dissolves, then bring to a boil without stirring.
- Once boiling, clip a candy thermometer to the pan. Cook until the syrup reaches 240°F (115°C), the soft-ball stage. This takes about 10 minutes. Do not stir during this time.
- Remove the pan from heat and carefully whisk in the cinnamon-water mixture and the cinnamon extract. The mixture will bubble vigorously; stir until smooth.
- Return the pan to medium heat and bring back to a boil. Immediately whisk in the liquid pectin. Boil for exactly 1 minute, stirring constantly, until the mixture thickens slightly.
- Pour the hot mixture into the prepared dish. Let it cool at room temperature for 2 hours, or until set and no longer sticky to the touch.
- Once set, lift the slab out using the parchment. Use a sharp knife or a pizza cutter to cut into small, bean-sized pieces (about 1/2 inch / 1.25 cm long).
- In a small bowl, mix the powdered sugar and cornstarch. Toss the cut jelly beans in the mixture to coat thoroughly, shaking off excess.
- Spread the coated beans on a wire rack and let them dry for 1 hour. Store in an airtight container.
Tips
- Use Ceylon cinnamon for a smoother, less harsh flavor. Cassia cinnamon (the common supermarket kind) is stronger and can be slightly bitter in large amounts.
- Don’t skip the pectin – it’s essential for the jelly texture. If you can’t find liquid pectin, use 2 tablespoons of powdered pectin mixed with 1/4 cup (60 ml) of water, but reduce the boiling time to 30 seconds.
- Cut the beans while the slab is fully set, but not overly hard. If it becomes too firm, let it sit at room temperature for 10 minutes before cutting.
- If the mixture scorches, lower the heat slightly and stir more often after adding the pectin. A heavy-bottomed pan helps prevent burning.
Serving Suggestions
Serve cinnamon jelly beans as a standalone candy in a bowl, or use them to garnish cakes, cupcakes, or ice cream sundaes. They also make a fun addition to a candy buffet or a homemade gift tin for the holidays. For a festive touch, mix them with white and red jelly beans.
Variations
- Spiced Cinnamon Beans: Add 1/4 teaspoon of ground nutmeg or cardamom along with the cinnamon for a warmer, more complex spice profile.
- Hot Cinnamon Beans: Increase the cinnamon extract to 1 1/2 teaspoons (7.5 ml) and add a pinch of cayenne pepper to the sugar syrup for a fiery kick.
- Vanilla-Cinnamon Beans: Replace the cinnamon extract with 1 teaspoon of vanilla extract for a softer, more dessert-like flavor.
- Colored Beans: Add a few drops of red food coloring (gel or liquid) to the syrup after adding the cinnamon-water. This is optional but makes them more visually appealing.
Storage and Reheating
Store cinnamon jelly beans in an airtight container at room temperature for up to 2 weeks. They will keep their texture best if you add a small piece of bread (which you replace every few days) to absorb excess moisture, or a silica gel packet if you have one. Do not refrigerate, as cold can cause them to become sticky. These candies do not need reheating; they are served at room temperature. If they become too hard after a few days, place them in a sealed container with a damp paper towel for a few hours to soften slightly.
Frequently Asked Questions
Can I use powdered pectin instead of liquid? Yes, but you need to adjust. Use 2 tablespoons (about 18 g) of powdered pectin, dissolve it in 1/4 cup (60 ml) of cold water, and add it to the syrup after it reaches 240°F (115°C). Boil for 30 seconds instead of 1 minute. The texture may be slightly less clear.
Why are my jelly beans too soft or runny? This usually happens if the syrup didn’t reach the correct temperature (240°F / 115°C) before adding the pectin, or if you didn’t boil the pectin long enough. Use a reliable candy thermometer and make sure the mixture reaches a rolling boil after adding the pectin.
Can I make these without corn syrup? Yes, you can substitute honey or glucose syrup. Honey will add its own flavor and a slightly darker color. Use the same amount (1/2 cup / 170 g). The texture may be a bit stickier, so dust generously.
How long do they take to set? The slab needs about 2 hours at room temperature to set firmly. If your kitchen is very warm, it may take longer. You can speed it up by placing the dish in the refrigerator for 30 minutes, but let it come to room temperature before cutting to avoid condensation.
Can I double the recipe? Absolutely. Double all ingredients and use a 9×13-inch (23×33 cm) pan. The cooking time will be slightly longer, so keep an eye on the thermometer. The yield will be about 48 servings.
Are these safe for people with nut allergies? Yes, this recipe contains no nuts. However, always check your cinnamon and pectin labels for potential cross-contamination if you have severe allergies.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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