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If you have a sweet tooth and a fondness for spicy warmth, this Cinnamon Hard Candy Recipe is an absolute must-try that will delight your taste buds with every crunch. Perfectly blending fiery cinnamon with the satisfying snap of classic hard candy, this treat is as fun to make as it is to enjoy. With a glossy red hue and that unmistakable spicy kick, this candy will quickly become your favorite go-to to share with friends, gift during the holidays, or simply savor on a cozy afternoon.
Ingredients You’ll Need
These ingredients are simple pantry staples that come together beautifully to create that intoxicating cinnamon flavor and perfect candy texture. Each component plays a key role, from the smooth base created by sugar and corn syrup to the vibrant red color and fragrant cinnamon oil that make this candy shine.
- Butter: Used to grease the pan and parchment paper, ensuring your candy releases easily after cooling.
- Granulated sugar: The backbone of your candy, providing sweetness and the structure that hardens as it cools.
- Light corn syrup: Helps prevent crystallization, giving your candy a smooth, glossy finish.
- Purified water: Essential for dissolving sugar evenly before heating.
- Red food coloring (optional): Adds a festive and eye-catching hue that perfectly complements the cinnamon flavor.
- Cinnamon candy oil: The star ingredient, infusing the candy with that fiery, aromatic cinnamon punch.
- Powdered sugar: Used to dust the finished candy, preventing sticky edges and adding a delicate powdery touch.
How to Make Cinnamon Hard Candy Recipe
Step 1: Prepare Your Pan and Sugar Mixture
Begin by greasing a 15”x10”x1” baking sheet with butter, then line it with parchment paper and butter that as well to avoid sticking. In a large saucepan, combine the granulated sugar, light corn syrup, purified water, and, if using, red food coloring. Stir gently then cover and heat over medium heat until boiling, stirring occasionally. Once boiling, remove the cover and continue to boil for 3 minutes to ensure the sugar completely dissolves. This step creates the clear, smooth candy base you’ll love.
Step 2: Achieve the Perfect Hard Crack Stage
Insert a candy thermometer into the sugar mixture and continue cooking on medium heat without stirring until it reaches 300°F, known as the hard crack stage. This usually takes 20 to 25 minutes. When the temperature nears 300°F, carefully remove the pan from heat and stir quickly to prevent burning, then return it to continue cooking. Patience here is key because this temperature ensures your candy will snap crisply and hold its shape perfectly.
Step 3: Add Cinnamon and Pour
Once the mixture hits 300°F, immediately take it off the heat and add one teaspoon of cinnamon candy oil in a well-ventilated area to avoid overwhelming your senses with the intense aroma. Quickly pour the hot, fiery liquid into the prepared pan. The candy needs to cool undisturbed for 1.5 to 2.5 hours to harden fully—resisting the temptation to test it early ensures a flawless finish.
Step 4: Break and Dust Your Candy
After the candy has cooled and set, generously sprinkle powdered sugar over the surface, flip the candy over, and dust the other side as well. This prevents sticking once broken. Wrap the head of a hammer with a zippered plastic bag and tap gently to break the candy into irresistible bite-sized pieces. Feel free to re-sprinkle with more powdered sugar for extra smooth edges or leave some parts exposed for a rustic look.
How to Serve Cinnamon Hard Candy Recipe
Garnishes
While the candy shines on its own, you can add a festive touch by presenting pieces wrapped in cellophane tied with colorful ribbons. A small dusting of powdered sugar just before serving can add a snow-kissed appearance that’s perfect for holiday gatherings.
Side Dishes
Pair your cinnamon hard candy with rich, creamy treats like vanilla ice cream or a smooth hot chocolate. The spicy sweetness cuts through creamy textures beautifully and adds an exciting contrast that will have your friends asking for seconds.
Creative Ways to Present
Try incorporating these candies into decorative glass jars labeled with festive tags for homemade gifts that everyone will love. You can also break them into smaller shards and use them to garnish cupcakes or place a piece on a dessert plate for an unexpected burst of cinnamon flavor.
Make Ahead and Storage
Storing Leftovers
Store any leftover cinnamon hard candy in an airtight container at room temperature, separated by sheets of wax paper or parchment to prevent sticking. Kept this way, your candy will remain fresh and crisp for weeks.
Freezing
Freezing isn’t usually necessary for hard candy, but if you must, wrap the pieces tightly and place them in a sealed freezer bag to avoid moisture. Thaw at room temperature before enjoying to maintain that perfect snap.
Reheating
Hard candy isn’t reheated once set, but if you find any pieces stuck together, warming them gently in a warm oven wrapped in parchment can help soften edges enough to separate without melting completely.
FAQs
Can I use ground cinnamon instead of cinnamon candy oil?
Ground cinnamon won’t dissolve or infuse flavor evenly in hard candy, so it’s best to use cinnamon candy oil for the authentic, intense cinnamon flavor that defines this recipe.
How do I know when the candy reaches the ‘hard crack’ stage?
The surest way is to use a candy thermometer and watch for 300°F. Alternatively, you can drop a bit of hot syrup into cold water — when it hardens to brittle threads and snaps, it’s ready.
Why is corn syrup used in this recipe?
Corn syrup prevents the sugar from crystallizing as it cooks, giving your candy a smooth, clear finish with a glossy shine and enjoyable texture.
Is red food coloring necessary?
No, it’s optional and purely for visual effect. The candy tastes just as fantastic without it, but a splash of red makes it feel extra festive and eye-catching.
Can I use this recipe to make other flavors of hard candy?
Absolutely! Swap out cinnamon candy oil for peppermint, vanilla, or fruity oils to customize your candy. Just be sure to use oils specifically designed for candy making.
Final Thoughts
This Cinnamon Hard Candy Recipe is a joy to create, bringing warmth, sweetness, and a bit of fun spice to your candy repertoire. Once you master it, you’ll love sharing these delightful, crackling treats with everyone you know — perfect for cozy nights, festive occasions, or whenever you want a little cinnamon magic in your day.
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Print
Cinnamon Hard Candy Recipe
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 10 minutes
- Yield: 15 candies
- Category: Candy
- Method: Stovetop
- Cuisine: American
Description
This Cinnamon Hard Candy recipe delivers perfectly crunchy and intensely flavored candies with a smooth cinnamon punch. Made by boiling sugar syrup to the ‘hard crack’ stage and infused with cinnamon oil, these homemade treats are ideal for candy lovers looking for a classic, spicy sweet delight. The candies are finished with a dusting of powdered sugar to prevent sticking and add a touch of refinement.
Ingredients
For Preparation
- Butter (for preparing the pan and parchment paper)
Candy Mixture
- 4 cups granulated sugar
- 1 cup light corn syrup
- 1 cup purified water
- 1 tsp red food coloring (water-based, optional)
- 1 tsp cinnamon candy oil
Finishing
- 1 cup powdered sugar
Instructions
- Prepare the pan: Grease a 15”x10”x1” baking sheet, also known as a jelly roll pan, with butter. Line the pan with parchment paper and butter the parchment paper as well to prevent sticking.
- Start cooking the sugar syrup: In a large saucepan, combine granulated sugar, light corn syrup, purified water, and optional red food coloring. Stir gently, cover the saucepan, and heat over medium heat until the mixture comes to a boil. Continue stirring occasionally to dissolve the sugar.
- Boil to dissolve sugar: Once boiling, uncover the pan and let the mixture boil for 3 additional minutes, stirring occasionally to ensure the sugar fully dissolves.
- Reach hard crack stage: Insert a candy thermometer into the mixture and continue heating on medium. Avoid stirring during this phase. When the temperature approaches 300°F, remove the pan from heat briefly to stir and prevent burning, then return to heat. Carefully monitor until the mixture reaches exactly 300°F, indicative of the ‘hard crack’ stage, which usually takes about 20-25 minutes total.
- Add cinnamon oil and pour: Remove the hot syrup from heat immediately. In a well-ventilated area, add 1 teaspoon cinnamon candy oil and stir quickly. Pour the hot candy mixture carefully into the prepared baking sheet.
- Cool the candy: Allow the mixture to cool undisturbed for 1.5 to 2.5 hours, letting it harden to a solid state.
- Dust and break the candy: Once cooled, sprinkle powdered sugar generously over the top. Flip the candy over and dust the other side with powdered sugar as well. Place the candy sheet in a sealed plastic bag (zippered bag) and use a hammer to break the candy into pieces. Optionally, sprinkle more powdered sugar to prevent sticking or leave edges clean.
Notes
- Ensure the temperature reaches the hard crack stage (300°F) for proper candy hardness and texture.
- Use a candy thermometer for accuracy and avoid stirring once the syrup is near boiling to prevent crystallization.
- Be very careful when handling the hot sugar syrup to prevent burns.
- Adding cinnamon oil in a well-ventilated area is recommended due to its strong aroma.
- Storing the broken candy pieces in an airtight container helps maintain crispness.
