Red Hot Cinnamon Hard Candy is a sweet and spicy treat that’s perfect for the holidays or any time you want a candy with a bold flavor. Here’s the complete recipe for making this delightful candy:
Red Hot Cinnamon Hard Candy
Ingredients:
- Butter (for greasing the pan)
- 4 cups granulated sugar
- 1 cup light corn syrup
- 1 cup purified water
- 1 teaspoon red gel food coloring
- 1 tablespoon cinnamon oil (or cinnamon extract, depending on your preference)
- 1/2 teaspoon cream of tartar (optional, but helps prevent crystallization)
Instructions:
1. Prepare the Pan:
- Grease a 9×13-inch baking pan or a similar size pan with butter to prevent the candy from sticking. You can also line it with parchment paper for easier removal.
2. Cook the Sugar Mixture:
- In a large heavy-bottomed saucepan, combine the granulated sugar, corn syrup, and water. Stir the mixture over medium heat until the sugar has completely dissolved.
- Once the sugar is dissolved, bring the mixture to a boil over medium-high heat without stirring. Attach a candy thermometer to the side of the pan to monitor the temperature.
3. Boil to Hard Crack Stage:
- Continue to cook the sugar mixture until it reaches 300°F (149°C), also known as the “hard crack” stage. This is the stage where the candy will harden when dropped into cold water. Be careful, as the candy mixture will be extremely hot.
- Tip: Do not stir the candy once it starts boiling, as stirring can cause the sugar to crystallize and ruin the texture of the candy.
4. Add Flavor and Color:
- Once the candy mixture reaches 300°F, remove it from the heat.
- Quickly stir in the red gel food coloring and cinnamon oil. Be sure to do this quickly as the candy will harden fast. Stir well until the color and flavor are evenly distributed.
5. Pour the Candy:
- Pour the hot candy mixture into the prepared pan, spreading it evenly with a spatula.
- Allow the candy to cool at room temperature for about 20 minutes.
6. Break the Candy Into Pieces:
- Once the candy has cooled and hardened, use a mallet or the back of a spoon to break it into pieces. If you’d like uniform pieces, you can score the candy with a knife while it is still slightly soft before fully cooling.
7. Store:
- Store the broken pieces of candy in an airtight container to keep them fresh and crunchy.
Tips:
- Candy Thermometer: It’s essential to use a candy thermometer to get the temperature just right. If the mixture goes above 300°F, the candy may become too hard and brittle.
- Avoid Stirring: Once the mixture begins to boil, avoid stirring it to prevent unwanted crystallization. Only stir when adding the cinnamon oil and food coloring.
- Coloring: Red gel food coloring will give your candy that classic vibrant red color, but you can adjust the amount for a deeper or lighter shade, depending on your preference.
Enjoy your Red Hot Cinnamon Hard Candy—it will be the perfect balance of sweet and spicy, with a fun crunch!
