Cinnamon Jewel Pops Cinnamon Jewel Pops

Cinnamon Jewel Pops | Food styling by Claire Stubbs | Prop styling by Alanna Davey Image by: Yvonne Duivenvoorden

These shimmering gold-flecked treats can be made into lollipops or jewel-shaped candies by changing up the moulds you use. You can find lollipop sticks, candy moulds and flavouring oil at most bulk food stores or cake-decorating shops.

  • Prep time 30 minutes
  • Total time 1 hour



Lightly mist 12- to 14-count lollipop or candy mould with nonstick cooking spray; sprinkle pinch of gold leaf, if using, into each well.

In large saucepan, heat together sugar, corn syrup, cream of tartar and 1/3 cup water over medium heat; cook, stirring, until sugar dissolves; bring to boil. Boil, without stirring but brushing down side of pan with pastry brush dipped in cold water, until candy thermometer reads 300°F (149°C) or 1 tsp mixture dropped in cold water separates into hard pliable threads, 13 to 16 minutes. Remove from heat. Standing back and averting face, stir in flavouring oil. Using food colouring, tint to amber colour. Pour into prepared mould.

Press 1 lollipop stick, if using, into centre of each well. Let stand until hardened, 15 to 20 minutes. (Make-ahead: Layer between waxed paper in airtight container; store at room temperature for up to 2 weeks.)

Change it up: Silver Mint Jewel Pops
Substitute edible silver leaf for gold leaf, peppermint flavouring oil for cinnamon flavouring oil and blue paste food colouring for golden-yellow paste food colouring.

Tip from The Test Kitchen: The smell of the cinnamon flavouring oil may seem intense when you add it to the sugar mixture, but the vapours dissipate, resulting in perfectly flavoured candy.

Makes 12 to 14 pops.

Nutritional facts per each of 14 pops: about

  • Fibre 0 g
  • Sodium 7 mg
  • Sugars 16 g
  • Protein 0 g
  • Calories 72.0
  • Potassium 1 mg
  • Cholesterol 0 mg
  • Total carbohydrate 19 g
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Baking & Desserts

Cinnamon Jewel Pops