Spicy, sweet Cinnamon Candy is a nostalgic treat for holidays and year round enjoyment. Hard candy is simple to make in under an hour.
Why you'll love this recipe
- This hard candy recipe can be made in any flavor or color you like.
- Use this recipe to also make molded candies and lollipops.
- Cinnamon candies stay fresh for weeks.
- Delicious hard candy makes great gifts.
Spicy cinnamon flavor and vibrant color make hard cinnamon candy a holiday season favorite and the perfect gift for cinnamon fans.
The recipe makes a smaller batch of about 100 individual pieces (about 3 cups of candy). The smaller size makes the process more manageable and is ideal if you want to make multiple small batches in a variety of colors and/or flavors.
Though hard candy is very easy to make, using a candy thermometer is essential for temperature accuracy. Sugar syrup that's too hot or too cool will change the flavor and texture of the candy.
Candy thermometers are not expensive and can be used to create lots of delicious treats. Once you own a candy thermometer, you can use it to make confections like Honey Lollipops or English Toffee!
Ingredients
Instructions
This is an overview of the instructions. The full instructions are in the recipe card below.
- Stir sugar, corn syrup, and water over medium heat until the sugar dissoves.
- Bring to a boil. Heat to 260°F without stirring.
- Add food coloring. Heat to 300°F. Remove from heat.
- When boiling stops, CAREFULLY stir in flavoring.
- Pour sugar syrup onto lined baking pan.
- Use a pizza cutter or tip of a sharp knife to slice candy into small pieces.
- Toss gently in powdered sugar.
- Strain excess powdered sugar off candy pieces.
Storage
Store cinnamon candy in an airtight container or sealed cellophane gift bags at room temperature for up to 4 weeks.
DON'T refrigerate hard candy. Moist air in the refridgerator will cause the candy to dissolve.
Tips
- Timing is important in candy making. Have all of the tools and ingredients ready before starting.
- Check the accuracy of your candy thermometer by measuring boiling water. The thermometer should read 212°F.
- Use candy flavoring oil only. Food grade essential oil will not work.
- For extra spicy flavor, increase the cinnamon oil to 1 ½ teaspoons.
- Regular food coloring or oil based candy coloring can be used.
- When attaching the thermometer to the side of the pan, make sure the thermometer doesn't touch the bottom of the pan.
- Be CAREFUL adding the cinnamon oil. DO NOT BREATH IN THE STEAM/FUMES. Don't get the steam in your eyes. Preparing the candy in a well-ventilated area is recommended.
- The heated sugar mixture is very hot. DO NOT TOUCH THE HOT SUGAR SYRUP.
- Cooking to the right temperature is essential to the success of this recipe.
- For easy cleanup, soak the pan in hot, soapy water and the remaining hardened sugar syrup will dissolve.
- Use this recipe to make cinnamon drops or cinnamon buttons by pouring the syrup into candy molds.
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Frequently asked questions
For the best and most consistent results, a candy thermometer is required to measure the precise temperature of the sugar syrup.
Breaking the candy slab into pieces (sometimes called glass candy) leaves sharp edges that can cause injuries. Also, large pieces of candy are difficult to eat.
Yes! Use this recipe to make hard candy in any flavor or color of your choice.
More candy recipes
Quick and easy Peppermint Fudge is a smooth, rich, chocolaty indulgence. This recipe makes the fudge right in the gifting tin for easy holiday presents.
Make your own homemade Chocolate Kiss Candy, giving you control of the color, flavor, and ethical sourcing of the ingredients.
Made with just one ingredient, Marzipan Springerle Candy is both beautiful and tasty.
Peanut Chews Candy Pops are delicious, sweet treats on a stick! Decorate with melted chocolate or candy melts for holidays and special events.
Rocky Road Candy is so easy to make that you don't even need a candy thermometer! This chocolate and marshmallow treat is always a winner.
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Cinnamon Hard Candy
Equipment
Ingredients
- 2 cups granulated sugar
- ⅔ cup light corn syrup
- ¾ cup water
- 1 teaspoon super strength cinnamon oil flavoring
- 4-6 drops red food coloring
- ⅓ cup powdered sugar
Instructions
- Line a 9" x 11" cookie sheet with edges with foil. Spray the foil lightly with non stick cooking spray. (The lid to a 9" x 11" covered cake pan works well.) Edges are essential to keep the extremely hot syrup from spreading off the pan.
- In a 2 quart saucepan over medium heat, stir together the sugar, corn syrup, and water until the sugar dissolves. (about 3 minutes)
- Attach a candy thermometer to the side of the saucepan. Bring the mixture to a boil and continue cooking, without stirring, until the thermometer reaches 260°F. (about 10 minutes)
- Add food coloring and do not stir. The boiling will mix in the color.
- Continue boiling until the temperature reaches 300℉ (hard crack stage). Remove from heat. (about 2 minutes)
- When the boiling stops, CAREFULLY stir in the cinnamon oil flavoring, avoiding the rising steam and cinnamon fumes which can be very strong and irritate eyes and throat.
- Carefully pour the hot syrup onto the prepared pan.
- The candy hardens quickly as it cools. The speed at which it hardens depends on the heat in the room and the depth of the candy slab. As soon as the syrup is no longer liquid and will hold the impression (about 5-10 minutes), use a pizza cutter or sharp knife to score the candy into small rectangles. If the cutter sticks to the candy, coat the cutter with non stick cooking spray.
- When the candy is completely cooled, break into pieces along the scored lines.
- Place the powdered sugar and candy pieces in a medium bowl and toss gently to coat.
- Place the coated candy into a fine mesh strainer over the bowl and tap off excess powdered sugar.
- Store cinnamon candy in an airtight container or sealed cellophane gift bags at room temperature for up to 4 weeks.
Notes
-
- This recipe makes approximately 100 pieces of candy about the size of a Jolly Rancher (1" x .5"), about 3 cups.
- Timing is important in candy making. Have all of the tools and ingredients ready before starting.
-
- Check the accuracy of your candy thermometer by measuring boiling water. The thermometer should read 212°F.
-
- Use candy flavoring oil only. Food grade essential oil will not work.
-
- Regular food coloring or oil based candy coloring can be used.
-
- When attaching the thermometer to the side of the pan, make sure the thermometer doesn't touch the bottom of the pan.
-
- Be CAREFUL adding the cinnamon oil. DO NOT BREATH IN THE STEAM/FUMES. Don't get the steam in your eyes. Preparing the candy in a well-ventilated area is recommended.
-
- The heated sugar mixture is very hot. DO NOT TOUCH THE HOT SUGAR SYRUP.
-
- For easy cleanup, soak the pan in hot, soapy water and the remaining hardened sugar syrup will dissolve.
-
- Use this recipe to make cinnamon drops or cinnamon buttons by pouring the syrup into candy molds.
- Place candy in a ziplock bag or an airtight container.
- Ensure that the candy doesn't move around in transit by using tissue paper, wax paper, parchment paper and/or bubble wrap inside and around the packaging.
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