Step 1: Prepare Your Work Area
- Line a Baking Sheet: Line a baking sheet with parchment paper or a silicone mat. Lightly dust with powdered sugar if you’d like to prevent the candy from sticking, although this is optional.
- Gather Ingredients: Make sure you have all your ingredients ready, as working with hot candy requires quick action. Measure the cinnamon oil and red food coloring in advance, as you’ll need to add them swiftly.
Step 2: Make the Candy Syrup
- Heat the Sugar Mixture: In a heavy-bottomed saucepan, combine the granulated sugar, light corn syrup, and water. Stir the mixture over medium heat until the sugar dissolves and the mixture starts to boil.
- Monitor the Temperature: Attach a candy thermometer to the side of the pan, making sure the bulb is submerged but not touching the bottom. Without stirring, let the mixture come to a boil and reach 300°F (hard crack stage). This may take 10-15 minutes.
- Watch Closely: As soon as the temperature reaches 300°F, remove the pan from the heat immediately to avoid burning the sugar.
Step 3: Add Flavor and Color
- Add Cinnamon Oil and Food Coloring: Carefully stir in the cinnamon oil and red food coloring (if using) to the hot syrup. Be cautious—cinnamon oil is potent and may cause irritation if inhaled directly, so keep your face away from the steam.
- Mix Well: Stir quickly until the color and oil are evenly distributed throughout the syrup.
Step 4: Pour and Cool
- Pour the Candy: Pour the hot candy mixture onto the prepared baking sheet. Use a heatproof spatula to spread it out evenly if necessary. Work quickly as the candy will start to harden almost immediately.
- Cool Completely: Allow the candy to cool at room temperature for about 30-60 minutes or until fully set and hard.
Step 5: Break into Pieces
- Break the Candy: Once the candy has cooled and hardened, break it into bite-sized pieces using your hands or by lightly tapping it with the back of a spoon or a rolling pin.
- Optional Powdered Sugar Dusting: To prevent the candy pieces from sticking together, you can dust them lightly with powdered sugar.
Tips for the Best Red Hot Cinnamon Hard Candy:
- Use a Candy Thermometer: Ensuring the syrup reaches exactly 300°F (hard crack stage) is key to achieving the perfect hard candy texture.
- Careful with Cinnamon Oil: Cinnamon oil is much more potent than cinnamon extract, so start with 1/2 teaspoon and taste-test before adding more. Handle it carefully as it can be strong if inhaled directly.
- Work Quickly: Candy syrup hardens fast, so make sure to pour and spread it as soon as it’s off the heat.
- Cleanup Tip: Soak your saucepan and utensils in hot water immediately after use to prevent the hardened candy from sticking.
Variations:
- Sugar-Free Version: Use a sugar substitute like isomalt to make a sugar-free version of this candy.
- Extra-Spicy: For an even bolder cinnamon flavor, increase the amount of cinnamon oil or sprinkle in a tiny amount of cayenne pepper for a fiery kick.
- Different Colors: While traditional red is classic, you can experiment with different food coloring shades for a fun twist.
Storage:
- Store in an Airtight Container: Once the candy is fully cooled and broken into pieces, store it in an airtight container at room temperature. It will stay fresh for 2-3 weeks.
- Avoid Humidity: Humidity can make the candy sticky, so if you live in a humid area, consider storing the candy with a little silica gel packet or use wax paper between layers.
Conclusion:
This Red Hot Cinnamon Hard Candy is a spicy-sweet treat that’s easy to make at home. With its vibrant red color and bold cinnamon flavor, it’s sure to become a favorite for both gifting and enjoying on special occasions. Whether you’re making it for the holidays or just because, these fiery candies are sure to delight everyone who loves a little heat with their sweetness.
Enjoy the sweet burn of this classic homemade candy!