Cinnamonextract Recipes

COCONUT EXTRACT

Steps:

• Cook's Note: To open a coconut: Preheat the oven to 375 degrees F. Place the coconut onto a folded towel set down in a large bowl. Find the 3 eyes on 1 end of the coconut and using a nail or screwdriver and hammer or meat mallet, hammer holes into 2 of the eyes. Turn the coconut upside down over a container and drain the water from the coconut. Store the water in an airtight container in the refrigerator for up to a week. Place the coconut onto a 1/2 sheet pan and bake in the oven for 15 minutes. Remove from the oven. The coconut should have cracked in several places. Using an oyster knife or other dull blade, separate the hard shell from the brown husk. Using a serrated vegetable peeler, peel the brown husk from the coconut meat. Rinse the coconut meat under cool water and pat dry. Break the meat into 2 to 3-inch pieces. With the grater disk attached to a food processor, grate the coconut.
• Place 1 1/2 ounces of the coconut into a 1-cup glass jar with lid and pour the vodka over it. Seal and shake to combine. Place in a cool dark place for 5 to 7 days, shaking to combine every day. Strain the coconut and discard. Return the vodka to a clean jar or to its original bottle and store in a cool place for up to a year. Reserve the remaining coconut for another use.

CINNAMON EXTRACT

Steps:

• Put ingredients in container.
• combine.
• Place in dark area such as cabinet for 3 to 4 months or longer. The taste improves with length.
• Servings are based on 1/2 cup vodka.

CINNAMON HARD CANDY

Steps:

• Line a large cookie sheet with a 1 inch lip with foil.
• Butter the foil and set pan aside.
• Add water, sugar, corn syrup and food coloring to large heavy pan and stir until well mixed.
• Bring to a boil over medium heat stirring occasionally.
• Cover pan with lid and cook for 3 minutes (very important, this will dissolve the sugar crystals that may form on the sides of the pan)
• Take lid off pan and cook on medium-high heat, without stirring until a candy thermometer reaches 300°F (hard crack stage), about 25 minutes. (Be patient, don't turn up heat to speed this up as it can go from cooking to burning in a second and the whole batch would be ruined).
• Remove candy from heat stir in cinnamon oil (house will spell like cinnamon for days unless you open windows before you do this step, also be careful not to have your face right over the the pot).
• Quickly pour into prepared pan.
• Cool completely (about 45 minutes).
• Cover with a piece of plastic wrap and use a hammer to get pieces small enough to get into a large zip top bag, then smash inside the bag until they are bite sized.
• Add powdered sugar to bag and shake to coat all sides (note, check for holes in bag first, sometimes the candy punctures the bag).
• Enjoy.