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!Print
- 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
- 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.
Adapted from the Island Born and Bred Cookbook