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Cinnamon Hard Candy Recipe
Dolce Flav
Rated 5.0 stars by 1 users
Category
Oil Soluble Cinnamon Flavoring
Author:
Dolce Flav
Servings
50
Prep Time
10 minutes
Cook Time
20 minutes
This Cinnamon Hard Candy delivers a perfect balance of sweet and spicy with the bold warmth of cinnamon flavoring. It’s a classic homemade treat that’s glossy, crunchy, and melts in your mouth. Ideal for holiday gifts, party favors, or candy jars, this candy is made on the stovetop and sets in molds or on a lined sheet.
Ingredients
- 2 cups granulated sugar
- 2/3 cup light corn syrup
- 3/4 cup water
-
1–1.5 tsp Cinnamon Flavoring / Extract
-
1–2 drops red gel food coloring (optional)
- Powdered sugar for dusting molds (optional)
Directions
- Prepare Molds Lightly dust silicone candy molds or a parchment-lined baking sheet with powdered sugar, if desired.
Heat Sugar Mixture In a heavy-bottomed saucepan, combine sugar, corn syrup, and water.
- Stir over medium heat until sugar fully dissolves.
- Once dissolved, stop stirring and allow the mixture to boil.
Boil to Hard-Crack Stage Attach a candy thermometer to the pan.
- Boil the mixture without stirring until it reaches 300°F (149°C) — the hard-crack stage.
- Remove from heat immediately once the temperature is reached.
Add Flavoring and Color Let the bubbling settle for 5–10 seconds.
- Stir in Cinnamon Flavoring and red gel food coloring, mixing carefully but quickly.
Pour and Cool Pour the hot syrup into molds or onto the prepared sheet to form candies.
- Allow to cool completely for 15–20 minutes until firm.
Finish and Store Remove candies from molds and store in an airtight container with a little powdered sugar to prevent sticking.
Recipe Note
FAQ — Cinnamon Hard Candy
1. Can I make this without corn syrup?
Yes, glucose syrup can be used, but corn syrup prevents crystallization.
2. How strong should the cinnamon flavor be?
Start with 1 tsp and adjust to 1.5 tsp for a bolder flavor.
3. Why is my candy sticky?
Humidity can cause hard candy to absorb moisture. Store in airtight containers.
4. Can I use natural coloring?
Yes, powdered natural colors work, but choose heat-stable colors.
5. Can I skip coloring?
Absolutely — it won’t affect flavor.
6. Can I use molds or just pour onto a sheet?
Both methods work; pouring onto a sheet lets you break into shards later.
7. Why shouldn’t I stir while boiling?
Stirring encourages sugar crystallization, resulting in grainy candy.
8. Can I add citric acid for extra zing?
Yes — add ¼–½ tsp after removing from heat to enhance the spicy-sweet flavor.
9. How long does homemade hard candy last?
Stored properly, up to 2–3 months.
10. Can kids help make this candy?
Only with adult supervision; the syrup reaches extremely high temperatures.