Red Hot Cinnamon Hard Candy Recipe

Line a large baking sheet with parchment paper and lightly dust with powdered sugar (optional) to prevent sticking.
Have a candy thermometer and heat-resistant spatula ready. Measure all ingredients beforehand – it’s fast-paced!

In a medium saucepan, combine sugar, corn syrup, and water. Stir over medium heat until sugar dissolves.
Increase heat to medium-high and bring to a boil. Don’t stir once boiling to prevent crystallization.
Boil until it reaches 300°F (150°C) on a candy thermometer (hard crack stage). This takes about 10-15 minutes.

At 300°F, remove from heat immediately.
Carefully stir in cinnamon oil and red food coloring (if using). Be cautious; cinnamon oil is potent and creates fumes.

Dust with powdered sugar (optional) to prevent sticking. Store in an airtight container.

Use a candy thermometer! It ensures the right temperature for hardening.
Handle with care! The mixture is extremely hot. Keep children and pets away.
Humidity matters. Make candy on a dry day for best results.

Different Flavors: Substitute cinnamon oil with peppermint, anise, or orange oil.
Color Options: Use different food colorings to match flavors (green for peppermint, orange for citrus).
Sugar-Free: Use isomalt, but follow its specific instructions.

Store in an airtight container at room temperature for up to 3 weeks. Dust with powdered sugar to prevent sticking.

Yes, but cinnamon oil is stronger. Use 1-2 teaspoons of extract.

Drop a small amount into cold water; it should form hard, brittle threads at the hard crack stage.

Store in a dry, airtight container and dust with powdered sugar.

Enjoy this spicy and sweet treat! It’s easy to make and delivers a big flavor punch. Happy candy-making!