Hard Cinnamon Candy

You only need 6 ingredients to make this Hard Cinnamon Candy. A little sweet and a little spicy from the cinnamon oil, this sweet candy treat will make great gifts to give and enjoy.

Day 3 of #ChristmasSweetsWeek and I am loving all the yummy treats being shared.  While this year the event is a bit different by not being sponsored by wonderful companies as it was in the past, you will still be oohing and ahhing over so many sweet treats this week from over 20 bloggers! The event is hosted by Terri from Love & Confections and Christie from A Kitchen Hoor’s Adventures. 

Today, I am sharing a family favorite candy recipe.  Hard Cinnamon Candy may seem hard to make but it’s not and uses only  6 ingredients!  Below the recipe, you will find all of Wednesday’s delicious recipes from all the bloggers. 

Hard Cinnamon Candy isn’t Hard to Make

This is the best cinnamon candy I have ever made.  Just the right amount of spice from the cinnamon oil and the right amount of sweetness.  If you have ever made candy, then you know it is a process but with the right tools, it’s easy and really fail-proof.  

Don’t be intimidated by the use of a candy thermometer or the term “hard crack stage” when it comes to makes candy.  The only real concern is not to burn yourself since the concoction get to 300 degrees F. 

How to Make Hard Cinnamon Candy

I find that gathering everything I need to make this recipe helps to make it go a little smoother.  Having everything set in front of you or on the kitchen counter will give you a little less stress if you are making candy for the first time.

Line a 12 x 17 rimmed baking sheet with parchment paper. Make sure to have paper not only on the bottom of pan, but up around sides of pan as well, as candy will spread to the edges of the pan. **Important to note:  When you pour the hot candy mixture, you want to be sure your counter is protected from the hot mixture.  Do so by placing prepared baking sheet on a trivet or hot pads. 

In a large heavy saucepan over medium-high heat, combine 3 3/4 cups granulated sugar, 1 1/2 cups light corn syrup and 1 cup of water and bring to a boil.

Once mixture has reached a boil, reduce heat to medium. Cook (stirring often) until temperature reaches 300 to 310 degrees F, measuring with a candy thermometer. Be careful stirring, the mixture is extremely hot.

Once the mixture reaches hard crack stage (300 degrees F.), remove from heat. Add cinnamon oil and 1 teaspoon red food coloring and stir to combine. Little note about the cinnamon oil:  I used 1 1/2 teaspoons of cinnamon oil. If you want a less cinnamon flavor, use 1 teaspoon.  I found that more than 1 1/2 teaspoons was too much. 

Pour into prepared baking sheet and allow to cool and harden at room temperature. Use an offset spatula to evenly spread the candy out in the pan.

In a plastic ziplock bag, add some powdered sugar.  Break the candy into pieces by smashing with a meat mallet or rolling pin.  Take pieces and place in bag with powdered sugar and shake to coat.  Remove pieces and store in an airtight container. Great to also to give as gifts: use mason jars or pretty treat bags.  

Other Christmas Sweets You May Enjoy

Easy Chocolate Peanut Butter Swirl Bark
Easy Brownie Bite Kisses
Italian Anise Biscotti

Hard Cinnamon Candy

You only need 6 ingredients to make this Hard Cinnamon Candy. A little sweet and a little spicy from the cinnamon oil.

5 from 1 vote

Print Pin Rate

Ingredients

• 3 3/4 cups granulated white sugar
• 1 1/2 cups light corn syrup
• 1 cup water
• 1 1/2 teaspoons cinnamon oil
• 1 teaspoon red food coloring
• 1/4 cup powdered sugar

Instructions

• I find that gathering everything I need to make this recipe helps to make it go a little smoother.  Having everything set in front of you or on the kitchen counter will give you a little less stress if you are making candy for the first time.
• Line a 12 x 17 inch rimmed baking sheet with parchment paper. Make sure to have paper not only on the bottom of pan, but up around sides of pan as well, as candy will spread to the edges of the pan. **Important to note:  When you pour the hot candy mixture, you want to be sure your counter is protected from the hot mixture.  Do so by placing prepared baking sheet on a trivet or hot pads. 
• In a large heavy saucepan over medium-high heat, combine 3 3/4 cups granulated sugar, 1 1/2 cups light corn syrup and 1 cup of water and bring to a boil.
• Once mixture has reached a boil, reduce heat to medium. Cook (stirring often) until temperature reaches 300 to 310 degrees F, measuring with a candy thermometer. Be careful stirring, the mixture is extremely hot.
• Once the mixture reaches hard crack stage (300 degrees F.), remove from heat. Add cinnamon oil and 1 teaspoon red food coloring and stir to combine. Little note about the cinnamon oil:  I used 1 1/2 teaspoons of cinnamon oil. If you want a less cinnamon flavor, use 1 teaspoon.  I found that more than 1 1/2 teaspoons was too much. 
• Pour into prepared baking sheet and allow to cool and harden at room temperature. Use an offset spatula to evenly spread the candy out in the pan.
• In a plastic ziplock bag, add some powdered sugar.  Break the candy into pieces by smashing with a meat mallet or rolling pin.  Take pieces and place in bag with powdered sugar and shake to coat.  Remove pieces and store in an airtight container. Great to also to give as gifts: use mason jars or pretty treat bags. 

Enjoy these #ChristmasSweetsWeek recipes from our bloggers:

Deck the halls and get ready for very merry sweet treats, like fudge, cookies, Christmas morning breakfasts, layer cakes, cocoa, and more! Follow along on social media with our #ChristmasSweetsWeek hashtag. Happy Holidays!

Breakfast and Baked Goods Recipes
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Eggnog Cream Cheese Danish by A Kitchen Hoor’s Adventures
Gingerbread Baked Oatmeal by Making Miracles

Candy and Fudge Recipes
Chocolate Cherry Brownie Bites by A Day in the Life on the Farm
Hard Cinnamon Candy by Blogghetti
Oreo Balls by The Mandatory Mooch
Papaya Halwa by Palatable Pastime
White Chocolate Peppermint Fudge by An Affair from the Heart

Pastry and Dessert Recipes
Chewy Ginger Molasses Cookies by Kathryn’s Kitchen Blog
Chocolate Saltine Toffee by For the Love of Food
Christmas Snack Board by Love & Confections
Christmas Tree Krispie Treats by Sweet Beginnings
Hot Chocolate cookies by Christmas Tree Lane
Lemon Olive Oil Sugar Cookies by The Spiffy Cookie
Lemon Rosemary Shortbread Cookies [Vegan & Allergy-Friendly] by Bear & Bug Eats
Gingerbread House by House of Nash Eats
Gingerbread Layer Cake by The Redhead Baker
Peppermint Candy Cane Ice Cream Pie by A Little Fish in the Kitchen

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Enjoy!