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Cinnamon Hard Candy: A Sweet & Spicy Guide to Flavors and Brands

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Make delicious, spicy cinnamon hard candy at home with just a few ingredients and a candy thermometer. This classic treat is surprisingly easy to make!

Ingredients

Scale
  • 2 cups granulated sugar
  • ¾ cup light corn syrup
  • ¾ cup water
  • 1 teaspoon red food coloring (gel or liquid)
  • 1 ½ teaspoons cinnamon oil (or more, to taste)
  • Powdered sugar, for dusting

Instructions

  1. Combine Sugar, Corn Syrup, and Water: In a heavy-bottomed 3-quart saucepan, pour in the granulated sugar, light corn syrup, and water.
  2. Stir Until Dissolved: Place the saucepan over medium heat. Stir constantly with a metal spatula or spoon until the sugar is completely dissolved (mixture becomes clear).
  3. Attach Candy Thermometer: Attach your candy thermometer to the side of the saucepan, ensuring the bulb is submerged in the syrup but not touching the bottom.
  4. Boil Without Stirring: Increase the heat to medium-high and bring the mixture to a boil. Do not stir from this point forward.
  5. Monitor the Temperature: Keep a close eye on the candy thermometer. Aim for the “hard crack” stage, which is between 300°F and 310°F (149°C and 154°C).
  6. Wash Down the Sides (Optional): Use a clean pastry brush dipped in water to wash down the sides of the pan to prevent crystallization.
  7. Reach Hard Crack Stage: Continue boiling until the syrup reaches the hard crack stage (300°F – 310°F). Test by dropping a small amount into ice water; it should form hard, brittle threads.
  8. Remove from Heat: Immediately remove the saucepan from the heat.
  9. Add Food Coloring: Quickly add the red food coloring to the hot syrup, starting with 1 teaspoon and adding more to desired color.
  10. Add Cinnamon Oil: Add the cinnamon oil, starting with 1 ½ teaspoons and stirring thoroughly. Taste and add more if desired, cautiously.
  11. Stir Quickly: Stir the mixture quickly and thoroughly to ensure even distribution of color and flavor.
  12. Prepare Your Surface: Make sure your silicone baking mat or parchment paper is ready. If you’re using candy molds, lightly grease them with cooking spray or a neutral oil.
  13. Pour the Candy: Carefully pour the hot candy syrup onto the prepared silicone mat or parchment paper. You can pour it into one large sheet or create individual candies by pouring smaller circles. If you’re using candy molds, carefully pour the syrup into each mold.
  14. Shape the Candy (Optional): If you’re not using molds, you can shape the candy while it’s still pliable. Use a metal spatula or spoon to spread the syrup into a desired thickness. You can also score the candy with a knife to create individual pieces once it cools.
  15. Cool Completely: Allow the candy to cool completely at room temperature (30 minutes to an hour). Do not refrigerate.
  16. Break the Candy: Once cool and hardened, break the candy into smaller pieces.
  17. Dust with Powdered Sugar: Dust the candy pieces with powdered sugar to prevent sticking.
  18. Store Properly: Store the cinnamon hard candy in an airtight container at room temperature, away from heat and moisture.

Notes

  • Hot candy syrup is extremely dangerous and can cause severe burns. Always wear heat-resistant gloves or oven mitts when handling hot syrup.
  • Keep children away from the stove while you’re making candy.
  • Be careful when using a candy thermometer, as it can break if dropped or mishandled.
  • Candy is too soft: If your candy is too soft, it likely didn’t reach the hard crack stage.
  • Candy is crystallized: Crystallization can occur if you stir the syrup after the sugar has dissolved or if sugar crystals splash onto the sides of the pan.
  • Candy is sticky: Sticky candy is usually caused by humidity. Store the candy in an airtight container with a layer of powdered sugar to absorb any excess moisture.
  • Candy is too dark: If your candy is too dark, you may have overcooked it.
  • Flavor is not strong enough: If the cinnamon flavor is not strong enough, you can add more cinnamon oil to the syrup.
  • You can experiment with different flavorings, such as peppermint oil, wintergreen oil, or lemon extract.
  • Use different food colorings to create a variety of colorful candies.
  • Pour the hot syrup onto lollipop sticks to create cinnamon lollipops.
  • Pour different colored and flavored syrups onto the silicone mat and swirl them together with a toothpick before they cool.

Find it online: https://anasrecipes.com/cinnamon-hard-candy/