Red Hot Cinnamon Hard Candy Recipe

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These vibrant, fiery red cubes of candy pack a punch of cinnamon spice with every bite. Glossy and gleaming like jewels, Red Hot Cinnamon Hard Candy is a nostalgic throwback to classic candy-making days, yet its appeal never fades. Each piece delivers that familiar tingling heat, balanced with a kiss of sweetness. Whether you’re making these for a holiday treat, a themed party, or to fill your candy jars at home, they are always a crowd-pleaser.

What makes this candy so special isn’t just its taste, but also its simplicity. With just a handful of ingredients and a bit of patience, you can create these spicy confections from scratch. The process is as rewarding as the result, offering the chance to create a truly homemade treat that’s perfect for gifting, snacking, or sharing. Make a batch and watch them disappear!

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Ingredients for this Red Hot Cinnamon Hard Candy Recipe

• 2 cups granulated sugar
• 1/2 cup light corn syrup
• 3/4 cup water
• 1 tsp cinnamon oil (food-grade)
• 1/2 tsp red food coloring (optional, for bright color)
• Powdered sugar (for dusting, optional)
• Candy thermometer
• Heatproof candy molds or a parchment-lined baking sheet

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Step 1: Prepare Your Setup

Before starting, ensure you have all your tools ready. Line a baking sheet with parchment paper or set up your candy molds. Have a candy thermometer clipped to your saucepan and cinnamon oil and food coloring measured out. This is a fast-moving recipe, so readiness is key.

Step 2: Boil the Sugar Mixture

In a medium heavy-bottomed saucepan, combine the sugar, corn syrup, and water. Stir over medium heat until the sugar dissolves. Once dissolved, stop stirring and allow the mixture to boil until it reaches 300°F (hard crack stage) on your candy thermometer.

Step 3: Add Flavor and Color

Remove the pan from heat immediately once it hits 300°F. Carefully add the cinnamon oil and red food coloring. The steam will be intense, so keep your face away and stir gently but quickly until evenly combined.

Step 4: Pour and Set

Pour the hot candy mixture into your prepared mold or baking sheet. Let it cool completely at room temperature. If using a baking sheet, score the candy while it’s still slightly soft for easier breaking later.

Step 5: Break and Dust

Once hardened, break the candy into bite-size pieces. Optionally, dust with powdered sugar to prevent sticking. Store in an airtight container to keep it crisp.

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Frequently Asked Questions

How do I know when the candy has reached the hard crack stage?

Use a candy thermometer and wait until the mixture reaches 300°F. This is the temperature where the syrup becomes brittle once cooled.

Can I use cinnamon extract instead of cinnamon oil?

No, cinnamon extract is not strong enough and contains water, which could cause the hot syrup to splatter. Use only food-grade cinnamon oil.

What if I don’t have candy molds?

You can pour the mixture onto a parchment-lined baking sheet and break it into pieces once hardened.

Can I add other flavors?

Absolutely. Swap out cinnamon oil for peppermint, anise, or any food-safe flavoring oil you prefer.

Is food coloring necessary?

No, it’s optional. The candy will still taste the same but won’t have that signature red hue.

Why is my candy sticky?

This often happens in humid environments or if the candy wasn’t cooked to the proper temperature. Dusting with powdered sugar can help mitigate stickiness.

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