Instructions
Step 1: Prepare Your Tools
- Line a large baking sheet with parchment paper and lightly dust it with powdered sugar (optional). This prevents sticking.
- Have a candy thermometer and a heat-resistant spatula ready. Measure all ingredients beforehand—it’s a fast process!
Step 2: Boil the Sugar Mixture
- In a medium saucepan, combine sugar, corn syrup, and water. Stir over medium heat until the sugar dissolves.
- Increase heat to medium-high and bring to a boil. Do NOT stir once boiling; this can cause crystallization.
- Boil until it reaches 300°F (150°C) on the candy thermometer (hard crack stage). This takes about 10-15 minutes.
Step 3: Add Flavor and Color
- At 300°F, remove the saucepan from the heat immediately.
- Carefully stir in cinnamon oil and red food coloring (if using). Be cautious; cinnamon oil is potent and creates fumes.
Step 4: Pour and Cool
- Pour the hot candy onto the prepared baking sheet. Spread evenly, tilting the pan or using a spatula.
- Let cool completely (about 30 minutes). Break into pieces once cooled.
Step 5: Dust with Powdered Sugar (Optional)
- Dust with powdered sugar (optional) to prevent sticking. Store in an airtight container.
Cooking Tips & Notes
- Use a Candy Thermometer: Essential for ensuring the correct temperature. Below 300°F, the candy won’t harden properly.
- Handle with Care: The mixture is extremely hot. Keep children and pets away.
- Humidity Matters: Hard candy is best made on a dry day.
Recipe Variations
- Different Flavors: Substitute cinnamon oil with other flavored oils (peppermint, anise, orange).
- Color Options: Use different food coloring to match flavors (green for peppermint, orange for citrus).
- Sugar-Free Option: Use isomalt, but follow its specific instructions.
Frequently Asked Questions (FAQs)
1. How do I store Red Hot Cinnamon Hard Candy?
Store in an airtight container at room temperature for up to 3 weeks. Dust with powdered sugar to prevent sticking.
2. Can I use cinnamon extract instead of cinnamon oil?
Yes, but cinnamon oil is stronger. Use 1-2 teaspoons of extract for similar spiciness.
3. What if I don’t have a candy thermometer?
A candy thermometer is recommended, but you can test by dropping a small amount into cold water—it should form hard, brittle threads at the hard crack stage.
4. How do I prevent the candy from being sticky?
Store in a dry, airtight container and dust with powdered sugar.
This Red Hot Cinnamon Hard Candy is a spicy-sweet treat perfect for sharing, gifting, or enjoying yourself! Easy to make and delivers a big flavor punch. Enjoy!
Happy candy-making!
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