How to Make Cinnamon Hard Candy

Member

By jeannedb
User-Submitted Article

Article Rating:

(19 Ratings)

You will learn how to make a very strong flavored hard cinnamon candy that is suitable for gift giving during the holidays. Because boiling sugar and very high temperatures are involved, this should not be attempted by kitchen novices or children.

Difficulty: Moderate

Instructions

Things You'll Need:

One Dram LorAnn Cinnamon Oil
2 Cups Sugar (Granulated)
2/3 Cup Kayro Light Corn Syrup
3/4 Cup of Water
Food Coloring (preferably red)
Confectioner's Sugar (Powdered)
Candy Thermometer
Cookie Sheet with sides
Cooking Spray (Pam)
2 to 3 Qt. Metal Sauce Pan
Large Metal Spoon (Serving Spoon will work)

Step 1

Spray your cookie sheet lightly with the cooking spray and set aside.
Step 2

Mix granulated sugar, corn syrup, and water in the sauce pan. Attach candy thermometer to the side of the sauce pan so that the bottom tip is submerged in the mixture but not touching the bottom of the pot. Stir until all of the sugar is dissolved.
Step 3

Stop stirring when all of the sugar is dissolved and bring mixture to a boil. DO NOT STIR at this point! Watch the candy thermometer and remove the sauce pan from heat immediately when the thermometer reaches 300 degrees Fahrenheit (the temperature will continue to rise a bit after pan is removed from heat source - this is normal).
Step 4

Allow mixture to stop bubbling. Add food coloring and stir with metal spoon to achieve desired color (this is optional). Use caution when adding the food coloring--it will immediately release steam when coming in contact with the heated sugar mixture.
Step 5

In this step you will add the Cinnamon Oil.

Take great caution with this step! You may want to open windows and have the sauce pan lid on hand to avert the very strong fumes and steam. Keep your head away from the open sauce pan.

Carefully pour the dram of cinnamon oil into the sauce pan. Allow the steam from the oil to dissipate. Gently stir while still keeping your head (eyes and nose especially) away from the open pan. More steam and strong cinnamon fumes will release while you are stirring.
Step 6

Carefully pour the mixture onto your cookie sheet with a back and forth motion. The mixture should be about 1/8" to 1/4" thick.
Step 7

While the candy is still malleable, you can score it into small squares (or shape of your choosing) using a pizza cutter sprayed with cooking spray. Wait until the candy is completely hard and break apart. Dust with Confectioner's sugar.

OR

When the sugar mixture is completely hard, hit it with the handle of a butter knife and begin breaking the candy into smaller pieces. Dust with Confectioner's sugar (powdered). This method creates glass-like pieces that may be more decorative but sharper.

Comments

leissa said

Flag This Comment

on 2/6/2009 THANK YOU JEANNEDB FOR THAT INFO!

jeannedb said

on 2/2/2009 Candy Thermometers can be purchased at most grocery stores. A meat thermometer cannot be substituted because it does not reach a high enough temperature (it also is not detailed enough).

Leissa - the candy becomes hard as soon as it cools so the timing depends upon that. In the winter, I typically set my cookie sheet with the poured candy near a slightly opened window to speed up the time. In that case it would take approx. 10 to 15 minutes.

bmi57 - I'm not aware if there would be a difference for a cast iron pot.