Olivia McKenney
Sweet, spicy, and irresistibly nostalgic, Red Hot Cinnamon Hard Candy is the ultimate treat that lights up your taste buds with every bite. These ruby-red gems deliver a warm cinnamon kick that candy lovers adore, and they look just as dazzling on a holiday platter as they do wrapped up as homemade gifts. The glossy finish and intense flavor take you straight back to cozy winter days and festive kitchens filled with the scent of sugar and spice.
What makes this candy so special is its perfect balance of heat and sweetness. Whether you’re a seasoned candy-maker or a curious beginner, this recipe is straightforward and rewarding. With just a handful of pantry staples, you’ll transform simple ingredients into fiery, melt-in-your-mouth morsels. Let’s dive into what you need and how to make these spicy-sweet delights shine.
What Kind of Cinnamon Should I Use?
The secret to truly bold flavor lies in the cinnamon oil. Make sure to use food-grade cinnamon oil, not the diluted extracts meant for baking. This concentrated oil provides the intense heat and aroma that define this candy. A little goes a long way, so measure carefully to avoid overwhelming the palate. You can find cinnamon oil at most baking supply stores or online specialty retailers.
Ingredients for the Red Hot Cinnamon Hard Candy Recipe
- Granulated Sugar: The backbone of hard candy, sugar is what creates the glassy, crisp texture.
- Light Corn Syrup: Helps prevent crystallization and keeps the candy smooth and glossy.
- Water: Needed to dissolve the sugar and initiate the candying process.
- Red Food Coloring: Gives the candy its iconic, vibrant red hue.
- Cinnamon Oil (Food-Grade): Provides the signature spicy heat. Use sparingly for bold, clean flavor.
- Powdered Sugar (optional): For dusting, to keep pieces from sticking together after breaking.
How To Make the Red Hot Cinnamon Hard Candy Recipe
Step 1: Prepare Your Tools
Before starting, line a baking sheet with parchment paper or have silicone candy molds ready. Lightly grease them with nonstick spray. Also, ensure you have a candy thermometer on hand, as precision is key.
Step 2: Cook the Sugar Mixture
In a heavy-bottomed saucepan, combine 2 cups of granulated sugar, 2/3 cup of light corn syrup, and 3/4 cup of water. Stir the mixture over medium heat until the sugar dissolves completely. Once it starts boiling, stop stirring and clip on your candy thermometer.
Step 3: Heat to Hard Crack Stage
Let the mixture boil undisturbed until it reaches 300°F (the hard crack stage). This usually takes about 25 to 30 minutes. Watch closely toward the end to prevent burning.
Step 4: Add Color and Flavor
Remove the saucepan from the heat immediately once it hits 300°F. Stir in 1/2 teaspoon of red food coloring and 1 teaspoon of food-grade cinnamon oil. Be cautious—the steam can be intense!
Step 5: Pour and Cool
Quickly pour the hot candy into the prepared molds or onto the lined baking sheet. Tilt the sheet if needed to spread it evenly. Let it cool completely at room temperature.
Step 6: Break and Dust
Once hardened, crack the candy into bite-sized pieces using a mallet or your hands. If desired, dust the pieces with powdered sugar to prevent sticking.
How to Serve and Store Red Hot Cinnamon Hard Candy
These fiery little candies are perfect for sharing or savoring solo. Present them in a glass jar for a stunning pop of color on your counter, or wrap them in cellophane for festive party favors and holiday treats. They’re also excellent additions to candy trays, gingerbread house decor, or even crushed as a topping for cookies and cakes.
To store, keep the candy in an airtight container at room temperature. Avoid humid environments, as moisture can cause the candy to become sticky. If properly stored, these hard candies can last for several weeks.
Frequently Asked Questions
What if I don’t have a candy thermometer?
It’s strongly recommended to use one for accuracy. But if you don’t, you can test the mixture by dropping a bit into cold water—it should harden and snap easily when it reaches the hard crack stage.
Can I use cinnamon extract instead of oil?
No, extract is much less concentrated and won’t give you the intense flavor needed for this candy. Stick with food-grade cinnamon oil.
Why did my candy turn cloudy?
Cloudiness can result from stirring the mixture after it starts boiling. Avoid stirring once it begins to boil to ensure a clear, glass-like finish.
Can I change the color or flavor?
Absolutely! Swap out the red coloring for another hue, and try other food-grade essential oils like peppermint or clove for different flavor profiles.
How spicy is this candy?
It’s quite bold but not overpowering. If you prefer a milder version, reduce the amount of cinnamon oil slightly.
Is this recipe safe to make with kids?
Because of the high temperatures and hot syrup, it’s best made by adults or closely supervised teens.
Red Hot Cinnamon Hard Candy Recipe
- Total Time: 40 minutes
- Yield: About 1.5 pounds of candy
Description
Fiery and sweet, these Red Hot Cinnamon Hard Candies are a festive favorite that deliver a warm cinnamon kick and a stunning ruby-red shine. Perfect for gifting or keeping on hand for a spicy treat, they’re easy to make with just a few pantry staples.
Ingredients
2 cups granulated sugar
2/3 cup light corn syrup
3/4 cup water
1/2 teaspoon red food coloring
1 teaspoon food-grade cinnamon oil
Powdered sugar (optional, for dusting)
Instructions
- Prepare tools: Line a baking sheet with parchment paper or grease candy molds. Set aside a candy thermometer.
- Mix base: In a heavy-bottomed saucepan, combine sugar, corn syrup, and water. Stir over medium heat until the sugar dissolves.
- Boil: Stop stirring and let it boil until it reaches 300°F (hard crack stage), about 25-30 minutes.
- Add color and flavor: Remove from heat. Carefully stir in red food coloring and cinnamon oil.
- Pour: Quickly pour into molds or onto prepared sheet. Let cool completely.
- Break and finish: Once hardened, break into pieces. Dust with powdered sugar if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Desserts
