Oh, Red Hot Cinnamon Hard Candy! Just the name alone takes me back to childhood days spent at the local candy shop, where the sweet, spicy aroma filled the air. I’ve always had a soft spot for this fiery candy that packs a punch—it’s a nostalgic treat that’s perfect for sharing during the holidays or just as a spicy pick-me-up.
What I love most about making these candies at home, aside from the taste, is the satisfaction of having that prized hard candy all to myself. Making hard candy can seem intimidating, but trust me, it’s a fun process. I remember the first time I attempted this recipe; my family gathered around and we were all fascinated by the bubbling, bubbling mixture that filled the kitchen with that irresistible cinnamon scent. Quite the spectacular sight, I must say! So let’s dive into making your own batch of this delightful treat!
What’s in Red Hot Cinnamon Hard Candy?
Sugar: The main ingredient that gives the candy its sweetness. I prefer using granulated sugar, as it melts nicely and forms a good base for hard candy.
Light Corn Syrup: This helps prevent the sugar from crystallizing as it cooks, giving us that glossy finish. It’s an essential ingredient you don’t want to skip!
Water: We need this to dissolve the sugar and corn syrup, creating the foundation of our candy mixture.
Cinnamon Oil: The best part! This adds that fiery cinnamon flavor. Make sure to use quality cinnamon oil for the best taste; I love McCormick’s for its robust flavor.
Red Food Coloring: This is entirely optional, but let’s be honest—a red candy is way more enticing! You can use gel or liquid food coloring based on your preference.
Powdered Sugar: We’ll use this to dust the finished candy pieces to prevent sticking. It’s the finishing touch that keeps everything neat.
Is Red Hot Cinnamon Hard Candy Good for You?
While it’s hard to label candy as “healthy,” there’s definitely a time and place for sweet indulgences! These little spicy bites can be enjoyed in moderation, offering a sugar rush that can be energizing.
Sugar: While it gives energy, too much sugar can lead to health issues, so enjoy sparingly!
Cinnamon Oil: Interestingly, cinnamon has its perks—it’s known to help with digestion and can add a dash of flavor without extra calories! Just be cautious with the amount you consume; it can be potent.
Now, let’s get cooking!
Ingredients List
– 2 cups granulated sugar
– 1 cup light corn syrup
– 1 cup water
– 1-2 teaspoons cinnamon oil (to taste)
– Red food coloring (optional, to desired color)
– Powdered sugar (for dusting)
*This recipe yields about 25-30 pieces of hard candy.*
How to Make Red Hot Cinnamon Hard Candy?
1. **Prepare the pan**: Grease a baking sheet or a marble slab with a little vegetable oil—this will keep the candy from sticking.
2. **Combine ingredients**: In a heavy-bottomed saucepan, mix together the granulated sugar, light corn syrup, and water. Stir gently to combine everything well.
3. **Heat the mixture**: Place the saucepan over medium heat and bring the mixture to a boil. Use a candy thermometer to monitor the temperature; you’re aiming for 300°F (hard crack stage). Make sure not to stir as it heats.
4. **Add flavor and color**: Once the mixture reaches 300°F, remove it from the heat immediately. Wait for the bubbling action to settle down. Carefully stir in the cinnamon oil and a few drops of red food coloring until you achieve your desired shade.
5. **Pour and cool**: Quickly pour the hot mixture onto the prepared baking sheet or marble slab. Let it sit undisturbed until completely cooled.
6. **Break into pieces**: Once cool, dust the hard candy with powdered sugar to prevent sticking. Then break into bite-sized pieces or cut to your desired shape.
Sweet Tips for Success
– **Candy Thermometer**: Investing in a good candy thermometer can make a world of difference. You want precision to hit that hard crack stage perfectly.
– **Practice safety**: Be cautious with the hot syrup, as it can cause burns. Using oven mitts and being mindful of where you’re pouring can save you from any mishaps.
– **Storage**: Store your candy in an airtight container at room temperature. Keep them separated with a bit of powdered sugar to avoid sticking.
I just love this recipe and can’t wait for you to give these beautiful, spicy candies a shot! Whether you’re indulging yourself or sharing them with loved ones, I promise they’re going to be a hit. Get ready for that glorious crunch and fiery cinnamon goodness! Let me know how your batch turns out; I’d love to hear all about it!
