Cinnamon hard candy is a holiday tradition that began in my household about 12 years ago. Daughter, Megan, received a bag of candy from a friend and we were instantly in love with it. We’ve made several batches every year to give to family and friends. The sumptuous smell of cinnamon lingers in your home for the day. The candy keeps for a long time, especially in the dry Colorado climate. It’s pretty to wrap up in festive bags for gifts.
CINNAMON HARD CANDY
1 cup white sugar
1 cup karo syrup
1 cup water
1/4 teaspoon cinnamon oil (usually behind the prescription counter at your grocery store)
1/4 teaspoon red food coloring powdered sugar
- Combine sugar, syrup and water in a sauce pan.
- Boil without stirring, over medium-high heat until it reaches hard crack stage (300-310 degrees).
- Once the candy starts to thicken and turn golden brown, watch carefully or it can scorch.
- When done, remove from heat and quickly add cinnamon oil and food coloring
- Pour into a metal pan that has been lined with about 1/4 to 1/3″ powdered sugar.
- Sprinkle powdered sugar on top of candy immediately. Let cool until the edges start to firm up and then immediately begin to score the pieces from around the edges and keep cutting inward, in squares, as the candy hardens. This makes it easier to break into more uniform pieces once the candy has hardened.