Recipe by Global3
Homemade cinnamon baking chips for use in scones, etc. Produces a non-waxy chip (not like chocolate chips). A customized recipe built from others found on the web and in old cookbooks.
Top Review by flower7
They don't look like much but they sure are tasty! I used some super potent Vietnamese cinnamon which recommended using 2/3 what you usually would, so I cut the cinnamon to 1 Tbsp, which was perfect. After 30 min. nothing much seemed to be happening so I left it in for another 15-30 min. (I don't remember which) and then upped the heat to 250F for another 30 min. By that time it was finally starting to bubble a little. I expected the sugar to melt together more but it did harden up and stay together when cooled (I was afraid it might crumble apart but it did not). I'm looking forward to using these in cookies or muffins! Thanks for sharing!