Description
Red Hot Cinnamon Hard Candy is a classic homemade treat with a bright red color, a sweet cinnamon flavor, and a spicy kick. Made with sugar, corn syrup, and cinnamon oil, this old-fashioned candy is perfect for Christmas celebrations, holiday gift boxes, and festive dessert trays.
Ingredients
- Butter, for greasing the pan and parchment paper
- 4 cups granulated sugar
- 1 cup light corn syrup
- 1 cup purified water
- 1 teaspoon red food coloring
- 1 teaspoon cinnamon candy oil
- 1 cup powdered sugar, for coating
Instructions
- Grease a 15 × 10 × 1-inch baking sheet or jelly roll pan with butter. Line it with parchment paper and grease the paper as well.
- Combine the granulated sugar, corn syrup, water, and red food coloring in a large, heavy-bottomed saucepan. Stir to combine.
- Cover the saucepan and bring the mixture to a boil over medium heat.
- Remove the lid and continue boiling for 3 minutes, stirring occasionally.
- Attach a candy thermometer to the saucepan and cook until the mixture reaches 300°F (149°C), the hard-crack stage. Do not stir during this stage.
- Once the mixture approaches the target temperature, remove the pan briefly from the heat if needed. Stir carefully, then return it to the heat until it reaches 300°F.
- Remove the saucepan from the heat and carefully stir in the cinnamon candy oil. Work in a well-ventilated area because the aroma can be strong.
- Immediately pour the hot candy mixture onto the prepared baking sheet, spreading it evenly if necessary.
- Allow the candy to cool and harden for approximately 1½–2½ hours.
- Sprinkle powdered sugar over the hardened candy, then carefully turn it over and coat the other side.
- Place the candy inside a sturdy bag and gently break it into bite-sized pieces using a suitable kitchen mallet.
- Dust the broken edges with additional powdered sugar if desired, then transfer the candy to an airtight container.
Notes
- Holiday treats: Serve the candy in festive bowls or arrange it on Christmas dessert trays alongside cookies and fudge.
- Gift packaging: Place completely cooled candy pieces in decorative bags, jars, or gift boxes.
- Prevent sticking: Lightly coat the pieces with powdered sugar to help prevent them from sticking together.
- Room-temperature storage: Store in an airtight container in a cool, dry place away from direct sunlight and humidity.
- Storage duration: For the best texture and flavor, enjoy the candy within 2–4 weeks when stored properly.
- Avoid moisture: Humidity can make hard candy sticky, so always use dry utensils and seal the container tightly.
- Make ahead: Prepare the candy several days before a holiday gathering and package it once completely cooled.
- Safety tip: The sugar mixture becomes extremely hot during cooking. Use a heavy saucepan, keep children away from the cooking area, and never touch or taste the hot syrup.