Make Spicy Cinnamon Hard Candy at Home (Print version)
A crisp, fiery cinnamon hard candy made on the stovetop with cinnamon oil, a candy thermometer, and simple pantry ingredients.
# Ingredients:
For the candy
01 -
2 cups (400 g) granulated sugar
02 -
2/3 cup (225 g) light corn syrup
03 -
3/4 cup (180 ml) water
04 -
1/4 teaspoon fine salt
05 -
1/2-3/4 teaspoon food-grade cinnamon oil
06 -
1/2 teaspoon red liquid or gel food coloring, optional
For the pan and finishing
07 -
Neutral oil spray, for the pan
08 -
1/4 cup (30 g) powdered sugar, for dusting
# Instructions:
01 -
Line a rimmed baking sheet with parchment or foil and lightly coat it with neutral oil spray. Set it on a heatproof surface near the stove.
02 -
Combine the sugar, corn syrup, water, and salt in a heavy 3-quart saucepan. Heat over medium heat, stirring just until the sugar dissolves.
03 -
Clip a candy thermometer to the pan. Boil without stirring until the syrup reaches 300-310°F, about 18-25 minutes depending on the pan and burner.
04 -
Remove the pan from the heat. Stand back from the steam, then stir in the food coloring and cinnamon oil until the bubbles calm slightly.
05 -
Immediately pour the hot syrup onto the prepared pan. Do not scrape crystallized sugar from the sides of the pot. Let the candy cool until completely hard, 45-60 minutes.
06 -
Crack the candy into pieces with the back of a spoon or by flexing the lined pan. Toss lightly with powdered sugar and store airtight at room temperature.
# Good to know:
01 -
Best made on a dry day for the cleanest snap.
02 -
Cinnamon oil is strong, so add it off the heat and avoid the steam.
03 -
Store airtight at room temperature for 3-4 weeks.