Always a welcomed treat, this Hard Cinnamon Candy is a MUST-MAKE for your Christmas goodies menu!
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Why oh why haven’t I made this candy before now?! My awesome friend and hair stylist (Tracy!) told me recently about this old-time recipe she’s been making for years for Christmas goodies. The recipe is in a cookbook, Island Born and Bred, and I just so happened to have the cookbook!
I’ve had this candy before (and I always love it!) but have never made it until recently. It took me a couple of times to get it to my personal preference. The first time it was way too potent for my taste buds, so I reduced the amount of cinnamon oil on my second batch. If you’re a hard-core hot cinnamon lover, increase the cinnamon oil, but I wouldn’t recommend going over 2 teaspoons (I used one teaspoon in this recipe).
Where can I find cinnamon oil?
I purchased cinnamon oil at my local drug store. It is available at most pharmacies, Walmart and can also be purchased through Amazon.
I would suggest that you don’t lean your head over the pot and take a big sniff of the mixture like I did after adding the cinnamon oil. 
It’s very potent, but will leave your kitchen smelling extremely festive!
Enjoy! 
Hard Cinnamon Candy
Ingredients
- 3–3/4 cups granulated white sugar
- 1–1/2 cups light corn syrup
- 1 cup water
- 1 teaspoon cinnamon oil
- 1 teaspoon red food coloring
- 1/4 cup powdered sugar
Instructions
- Line a 12 x 17 rimmed baking sheet with parchment paper. Be sure to have paper not only on the bottom of pan, but up around sides of pan as well, as candy will be approximately 1/8-inch thick. Place baking sheet on a trivet (mixture poured in baking sheet will be extremely hot).
- In a large heavy saucepan over medium high heat, heat sugar, corn syrup and water over medium high heat. Stir to combine and bring to a boil.
- Once mixture has reached a boil, reduce heat to medium. Cook (stirring often) until temperature reaches 300 to 310 degrees F, measuring with a candy thermometer.
- Remove from heat. Add cinnamon oil and food coloring and stir to combine. Pour into prepared baking sheet and allow to cool and harden.
- Break into pieces and lightly dust with powdered sugar (I used a sifter).
- Store in an airtight container.
Notes
Adapted from the Island Born and Bred Cookbook
Kathy Tucker says
I just made some and I wanted it to taste like the old Jolly Rancher Fire Stick but I should have added more oil. This batch will be for the kids i guess
Ed Taylor says
What brand of cinnamon oil do you use?
★★★★★
Amy @ The Blond Cook says
Hi Ed, the bottle that I have now (that I used in this recipe) says “Humco”. I purchase it at my local pharmacy.
Eric Richardson says
It looks so great! I can’t cook, so where can I buy some?
Amy @ The Blond Cook says
Hi Eric, thanks so much! I’ve never seen candy like this sold in stores (except for the disks or cinnamon balls), so I don’t know… sorry I couldn’t be of more help!
cheryll says
How do I keep the cinnamon flavor in my candy the powdered sugar seems to absorb all the heat and flavor? is it possible to over cook it?
Amy @ The Blond Cook says
Hi Cheryll, you could add more cinnamon oil. I found 1 teaspoon to produce enough heat and flavor although I understand some people prefer it a lot hotter.
Lori Woodall says
Can you use regular flavors or does it have to be and oil?
Amy @ The Blond Cook says
Hi Lori, you can use any flavor of oil such as peppermint with green food coloring. Hope you enjoy it! 🙂
Holly says
Can I make without candy thermometer
Amy @ The Blond Cook says
Hi Holly, no I would not attempt to make this without a candy thermometer. It has to be just the right temperature to harden properly. Hope you enjoy if you make it! 🙂
Jeff W says
You don’t have to have a thermometer. Get a bowl with cool water in it, after the candy mixture boils for a while drop a few drops into the cool water. If it’s up to temp, the mixture will crack as soon as it hits the water. Your candy is done
Traci Rose says
I always use a spoon and drizzle the boiling mixture in cold water when it hardens as soon as it hits the water it’s ready. I never use a candy thermometer.
Janet Turner says
Switch up the oil flavor and the food coloring and you can make any kind of hard candy. My mom made it every year! My favorite is clove but you can make cherry or grape for kids too.