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
Scale
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.
