Description
This easy Cinnamon Hard Candy Recipe makes delicious old-fashioned cinnamon candy with a sweet, spicy flavor and a crunchy texture. Made with simple ingredients, cinnamon candy oil, and red food coloring, these homemade hard candies are perfect for Christmas celebrations, holiday parties, candy bowls, and homemade edible gifts.
Ingredients
Scale
- Butter, for greasing the baking pan and parchment paper
- 4 cups granulated sugar
- 1 cup light corn syrup
- 1 cup purified water
- 1 teaspoon red food coloring (water-based, optional)
- 1 teaspoon cinnamon candy oil
- 1 cup powdered sugar, for coating
Instructions
- Grease a 15 x 10 x 1-inch jelly roll pan with butter. Line it with parchment paper and grease the parchment paper as well.
- In a large saucepan, combine the granulated sugar, light corn syrup, water, and red food coloring. Heat over medium heat, stirring occasionally, until the mixture comes to a boil.
- Once boiling, uncover the saucepan and allow the mixture to boil for 3 minutes to dissolve the sugar.
- Attach a candy thermometer to the saucepan and continue cooking over medium heat until the mixture approaches 300°F, the hard-crack stage. This usually takes approximately 20–25 minutes. Avoid stirring during this stage.
- Just before reaching 300°F, briefly remove the saucepan from the heat and give the mixture a quick stir to prevent burning. Return it to the heat and carefully monitor until it reaches 300°F.
- Immediately remove the saucepan from the heat and stir in the cinnamon candy oil. Work in a well-ventilated area because the fragrance is strong.
- Carefully pour the hot candy mixture into the prepared baking pan. Allow it to cool completely for approximately 1½ to 2½ hours until firm.
- Sprinkle powdered sugar over the cooled candy. Carefully flip it over and coat the other side with powdered sugar.
- Place the head of a hammer inside a sturdy zippered plastic bag and gently break the candy into bite-sized pieces.
- Sprinkle with additional powdered sugar if desired, serve, and enjoy!
Notes
- Use a candy thermometer to ensure the mixture reaches exactly 300°F for the hard-crack stage.
- For a stronger cinnamon flavor, increase the cinnamon candy oil to 1½–2 teaspoons.
- Always add cinnamon candy oil after removing the saucepan from the heat.
- Prepare the baking pan before cooking because the hot candy mixture sets quickly.
- Work carefully when handling hot sugar, as it can cause serious burns.
- Use a larger baking sheet if you prefer thinner candy pieces.
- You can substitute cinnamon candy oil with other candy flavoring oils, such as peppermint, cherry, or orange.
- Red food coloring is optional and can be replaced with another color depending on your preferred flavor.
- Allow the candy to cool completely before breaking it into pieces.
- Store leftover candy in an airtight container at room temperature in a cool, dry place to prevent it from becoming sticky.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert, Candy
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 301 kcal
- Sugar: 79 g
- Sodium: 16 mg
- Fat: 0.2 g
- Saturated Fat: Not provided
- Unsaturated Fat: Not provided
- Trans Fat: Not provided
- Carbohydrates: 79 g
- Fiber: Not provided
- Protein: Not provided
- Cholesterol: Not provided