A custardy candy that is popular in Spain. My version is bright and very lemony with a touch of cinnamon flavor underneath. A delightful treat that's made even better by its stunning pop of bright yellow.
Add sugar, water, and cinnamon sticks to a small saucepan. Bring to a boil and simmer until a candy thermometer reads soft-ball stage.
Remove from heat and discard cinnamon sticks, and set syrup aside.
In a bowl, add lemon juice and zest to egg yolks and whisk until color lightens, ideally until the mixture is a pale yellow.
Slowly drizzle the yolk mixture into the hot syrup while whisking continuously.
Return pan to stove and stir constantly over moderate heat until mixture thickens. About 4-5 minutes.
Remove man from heat and continue to stir mixture with a wooden spoon while the pan is atop the bowl of ice. The mixture should thicken even more.
Line a baking sheet with parchment paper and lightly spray with cooking spray. Pour the mixture onto the sheet. Spray a rubber spatula with cooking spray and nudge the mixture into one or two lines about 1-2 inches wide.
Put the tray into the refrigerator and allow the mixture to cool until it's quite thick and you're able to easily handle it.
Spray your hands with cooking spray and cut off pieces of the mixture and roll them into ball shapes. The balls should be about the size of a real egg yolk.
Roll each ball in superfine sugar and put them in a parchment lined container. Once all the balls are made, allow the candies to chill overnight. The sugared outer layer will form a crust-like texture and dry slightly.
The next day transfer the balls to mini-cupcake liners and store until ready to eat.