Get ready to make Red Hot Cinnamon Hard Candy—a nostalgic treat that brings warmth and spice to your taste buds! This old-fashioned candy delivers a bold cinnamon punch, perfect for the holiday season or as a sweet gift for any occasion. With its deep red color and a touch of fiery heat, these hard candies are both beautiful and flavorful. Simple to make with just a few ingredients, this homemade candy will quickly become a favorite for those who enjoy a bit of spice!
Why You’ll Love This Recipe
This recipe is a delightful throwback to classic homemade hard candies. The combination of sugar, corn syrup, and cinnamon oil creates a spicy-sweet treat that’s hard to resist. It’s perfect for holiday gatherings, gift baskets, or simply enjoying a nostalgic candy-making experience. Plus, making candy at home allows you to control the intensity of the cinnamon flavor and create a truly personal treat!
The Recipe
Ingredients:
- Butter (for greasing)
- 4 cups granulated sugar
- 1 cup light corn syrup
- 1 cup purified water
- 1 teaspoon red food coloring (optional)
- 1 teaspoon cinnamon candy oil
- 1 cup powdered sugar (for coating)
Step-by-Step Instructions:
- Prepare your workspace: Butter a large baking sheet or line it with parchment paper. Set it aside for the candy to cool.
- Combine sugar, corn syrup, and water: In a large, heavy-bottomed saucepan, combine the granulated sugar, light corn syrup, and purified water. Stir over medium heat until the sugar dissolves.
- Bring to a boil: Increase the heat to high and bring the mixture to a boil. Use a candy thermometer to monitor the temperature. Do not stir during this stage.
- Heat to hard crack stage: Continue boiling the mixture until it reaches 300°F (150°C) on the candy thermometer (hard crack stage). This ensures that the candy will set properly.
- Add cinnamon oil and coloring: Once the mixture reaches the desired temperature, remove it from heat. Carefully stir in the cinnamon candy oil and red food coloring. Be cautious, as the oil may release strong fumes.
- Pour the candy: Quickly pour the hot candy mixture onto the prepared baking sheet. Tilt the sheet to spread the candy evenly. Let it cool for about 10 minutes.
- Break into pieces: Once the candy has hardened, use a knife or the back of a spoon to crack it into bite-sized pieces.
- Coat with powdered sugar: Place the powdered sugar in a large bowl. Toss the candy pieces in the powdered sugar to prevent them from sticking together.
- Serve and enjoy: Store the candy in an airtight container at room temperature.
Serving and Storage Tips
- Serving: Serve these candies as a fiery treat during the holidays or pack them into gift bags for a homemade candy surprise.
- Storage: Store the candy in an airtight container at room temperature for up to 2 months. Make sure it’s kept in a cool, dry place to prevent sticking.
Helpful Notes
- Adjusting the spice level: If you prefer a milder candy, reduce the amount of cinnamon oil. For a spicier kick, add a bit more.
- Candy thermometer is key: A candy thermometer ensures you reach the hard crack stage. If the mixture doesn’t reach the right temperature, the candy may not harden properly.
- Use caution with cinnamon oil: Cinnamon oil is potent and can release strong fumes. Open windows or use ventilation when adding it to the hot syrup.
FAQs
1. Can I make this candy without a candy thermometer?
While it’s best to use a thermometer, you can test the syrup by dropping a small amount into cold water. If it forms brittle strands that break easily, it has reached the hard crack stage.
2. Can I use cinnamon extract instead of cinnamon oil?
Cinnamon oil is much stronger than extract, so the flavor will differ. If using extract, you may need to add more for a similar punch of flavor.
3. How do I prevent the candy from sticking together?
Coating the candy pieces in powdered sugar helps prevent sticking. Store them in layers separated by wax paper for best results.
4. Can I use other colors?
Absolutely! Use any food coloring you like, or leave it out for a clear candy.
5. Can I make this candy in molds?
Yes, pour the hot syrup into silicone molds for fun shapes. Just be sure to work quickly before the syrup hardens.
Final Thoughts
These Red Hot Cinnamon Hard Candies are a fun and flavorful way to add some spice to your candy-making repertoire. With their bold flavor, beautiful red hue, and satisfying crunch, they’re perfect for gifting or enjoying yourself. Whether you’re reminiscing about childhood treats or creating new memories, these candies are sure to please! Happy candy-making!
Red Hot Cinnamon Hard Candy
Ingredients
- Butter for greasing
- 4 cups granulated sugar
- 1 cup light corn syrup
- 1 cup purified water
- 1 teaspoon red food coloring optional
- 1 teaspoon cinnamon candy oil
- 1 cup powdered sugar for coating
Instructions
- Prepare your workspace: Butter a large baking sheet or line it with parchment paper. Set it aside for the candy to cool.
- Combine sugar, corn syrup, and water: In a large, heavy-bottomed saucepan, combine the granulated sugar, light corn syrup, and purified water. Stir over medium heat until the sugar dissolves.
- Bring to a boil: Increase the heat to high and bring the mixture to a boil. Use a candy thermometer to monitor the temperature. Do not stir during this stage.
- Heat to hard crack stage: Continue boiling the mixture until it reaches 300°F (150°C) on the candy thermometer (hard crack stage). This ensures that the candy will set properly.
- Add cinnamon oil and coloring: Once the mixture reaches the desired temperature, remove it from heat. Carefully stir in the cinnamon candy oil and red food coloring. Be cautious, as the oil may release strong fumes.
- Pour the candy: Quickly pour the hot candy mixture onto the prepared baking sheet. Tilt the sheet to spread the candy evenly. Let it cool for about 10 minutes.
- Break into pieces: Once the candy has hardened, use a knife or the back of a spoon to crack it into bite-sized pieces.
- Coat with powdered sugar: Place the powdered sugar in a large bowl. Toss the candy pieces in the powdered sugar to prevent them from sticking together.
- Serve and enjoy: Store the candy in an airtight container at room temperature.
Notes
- Use a well-ventilated area or turn on your exhaust fan when adding the cinnamon oil, as the fumes can be potent.
- Store the candy in an airtight container with layers separated by parchment paper to maintain its freshness.
