Hard Cinnamon Candy
This old-fashioned Hard Cinnamon Candy is easy to make from scratch and is perfect for giving away as an edible Christmas gift!
Servings 32
Ingredients
- 3 ¾ cups granulated white sugar
- 1 ½ cups light corn syrup
- 1 cup water
- 1 teaspoon cinnamon oil food grade
- 1 teaspoon red food coloring
- ¼ cup powdered sugar
Instructions
- Line a 12 x 17 rimmed baking sheet with aluminum foil and spray with nonstick cooking spray. Place baking sheet on a wire cooling rack (candy mixture poured in baking sheet will be very hot). Set aside.
- In a heavy-bottomed saucepan (with at least a 3 quart capacity) 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 (hard crack stage - approximately 32 to 34 minutes), measuring with a candy thermometer.
- Remove from heat. Pour in cinnamon oil and food coloring and stir to combine. *Exercise caution when pouring in and stirring cinnamon oil - keep your face as far away as possible while stirring to avoid inhaling fumes.
- Pour mixture into prepared baking sheet and allow to cool and harden (approximately 40 to 50 minutes).
- Remove foil from candy. Carefully break candy into pieces using the tip of a sharp knife or a kitchen mallet.
- Lightly dust with powdered sugar.
Notes
- Store in an airtight container at room temperature for up to 1 month.
- This recipe yields approximately 2 pounds of candy.
- Recipe adapted from Island Born & Bred Cookbook