Little Sugar Lambs

Combine the piloncillo and water in a heavy-bottomed saucepan over medium heat. Add the Mexican cinnamon stick.

Stir occasionally until the piloncillo completely dissolves and the mixture comes to a boil. Reduce heat to medium-low and continue to cook without stirring.

Monitor the temperature with a candy thermometer. Cook until the syrup reaches 118-120°C (245-248°F), which is the firm ball stage.