Best Cinnamon Candy Recipe
We have made this Best Cinnamon Candy Recipe for years and it is a family favorite. This classic DIY cinnamon candy is perfect for Christmas gifts or holiday parties!
Equipment
- 2 quart saucepan
- Wooden spoon
- Candy thermometer
- Cookie sheet with sides
- Measuring cups and measuring spoons
Ingredients
- Non-stick cooking spray
- 2 cups sugar
- ⅔ cups white syrup
- ½ cup water
- Several drops of liquid Red Food Coloring (optional)
- 1 teaspoon cinnamon oil
- Powdered sugar
- One gallon freezer bag
- Food safe plastic glove (optional)
Instructions
- Set the cinnamon oil and red food coloring (optional) and a teaspoon to the side to be ready when the candy solution gets to the right temperature.
- Get out a cookie sheet with sides and spray with non-stick cooking spray so it is ready when the candy is cooked.
- Measure out and add the sugar, corn syrup, and water to a two-quart saucepan.Place the saucepan on a burner, turn the heat on to medium to medium-high heat and stir.Stir the solution until it dissolves and becomes more clear looking. It will go through kind of a bubbling and even foaming stage first. You can see that in the video.
- Then attach your candy thermometer to the side of the saucepan (bulb end in the candy solution) and DO NOT STIR.You will see the temperature of the candy solution rise as it boils. Continue to turn up the heat on the burner until the temperature gets to 310 degrees. NOTE- This is very hot, do not touch or leave unattended.
- When the candy thermometer reads 310 degrees, slide the saucepan onto another burner and turn off the heat to the first burner.Be sure to follow the instructions on the next step for safety.
- Pour in the cinnamon oil and the red food coloring but DO NOT STIR YET.Place the saucepan under an exhaust fan (if you have one) and lean back as you stir the solution.Note: The cinnamon oil causes fumes as it is stirred in. The fumes smell strongly of cinnamon and contain some of the oil which can burn the skin and hurt the lungs. Once these fumes are done that lessons significantly.
- Pour the solution out on the greased cookie sheet with sides. Set this where it can be as flat as possible and can cool.
- When the candy has cooled, you are going to break it into bite sized pieces.Tip: I use a food safe glove on the hand that holds the candy as I break it. The oil can hurt the skin and the breaking can make little sharp pieces.Lift the sheet of candy up and use the back of a spoon to gently tap it and get it to break. Continue to break up the pieces until you have bite sized pieces.
- Place about ¼-⅓ cup of powdered sugar in a 1-gallon sized freezer bag.Put the candy in the freezer bag and give it a gentle shake until the candy is coated by the powdered sugar.
Video
Notes
Tip: I stir with a wooden spoon as it doesn’t get hot like a metal spoon does.
Tip: Immediately put water in the saucepan and soak it and the spoons you used. The hard candy will dissolve in the water, so it is easy to clean up.
Note: calories are for 1 ounce of candy