Why You’ll Love This Recipe

This recipe is a wonderful throwback to the days of classic homemade candies. The delightful mix of sugar, corn syrup, and cinnamon oil creates a uniquely spicy-sweet treat that’s irresistibly delicious. It’s ideal for festive gatherings, filling gift baskets, or simply indulging in a nostalgic candy-making adventure. Plus, making your own candy means you can customize the cinnamon intensity to suit your taste!

The Recipe

Ingredients:

• Butter (for greasing)
• 4 cups granulated sugar
• 1 cup light corn syrup
• 1 cup purified water
• 1 teaspoon red food coloring (optional)
• 1 teaspoon cinnamon candy oil
• 1 cup powdered sugar (for coating)

Step-by-Step Instructions:

1. Prepare your workspace: Butter a large baking sheet or line it with parchment paper and set it aside for the candy to cool.
2. Combine sugar, corn syrup, and water: In a large, heavy-bottomed saucepan, combine the granulated sugar, light corn syrup, and purified water. Stir over medium heat until the sugar fully dissolves.
3. Bring to a boil: Increase the heat to high and let the mixture reach a boil. It’s important to not stir during this stage, so just keep an eye on it!
4. Heat to hard crack stage: Continue boiling the mixture until it hits 300°F (150°C) on a candy thermometer; this means your candy is at the hard crack stage and will set nicely.
5. Add cinnamon oil and coloring: Once the mixture reaches the correct temperature, take it off the heat and carefully stir in the cinnamon candy oil and red food coloring. Watch out for the strong fumes!
6. Pour the candy: Quickly pour the hot mixture onto your prepared baking sheet. Tilt the sheet to spread the candy evenly. Let it cool for about 10 minutes.
7. Break into pieces: After the candy has hardened, use a knife or the back of a spoon to crack it into bite-sized pieces.
8. Coat with powdered sugar: Place the powdered sugar in a large bowl and toss the candy pieces in it to keep them from sticking together.
9. Serve and enjoy: Store the finished candy in an airtight container at room temperature and relish your hard work!

Serving and Storage Tips

• Serving: These candies make a fiery treat during the holiday season or can be packaged into gift bags for a homemade surprise.
• Storage: Keep the candy in an airtight container at room temperature for up to two months; store it in a cool, dry place to prevent it from sticking.

Helpful Notes

• Adjusting the spice level: If you desire a milder candy, simply use less cinnamon oil. To amp up the spice, feel free to add a little more!
• Candy thermometer is key: Using a candy thermometer is essential for reaching the hard crack stage. If it doesn’t hit the right temperature, your candy may not set correctly.
• Use caution with cinnamon oil: As cinnamon oil is quite potent, it’s wise to either open windows or use proper ventilation while incorporating it into the hot syrup.

FAQs

1. Can I make this candy without a candy thermometer?
While using a thermometer is highly recommended, you can test the syrup’s readiness by dropping a small amount into cold water. If it forms brittle strands that break easily, you’ve reached the hard crack stage.

2. Can I use cinnamon extract instead of cinnamon oil?
Cinnamon oil is much stronger than extract, so the flavor differs significantly. If you opt for extract, you might need to use more to match the same kick of flavor.

3. How do I prevent the candy from sticking together?
Coating the candy pieces in powdered sugar is a great way to prevent sticking. Storing them in layers separated by wax paper also helps keep them from getting stuck.

4. Can I use other colors?
Absolutely! Feel free to use different food coloring or skip it altogether for clear candy—whatever suits your style!

5. Can I make this candy in molds?
Certainly! You can pour the hot syrup into silicone molds for fun shapes. Just remember to work quickly, as the syrup will start hardening fast!