Cinnamon Hard Candy
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If you’re searching for a sweet treat that tastes like a Cinnamon Jolly Rancher and fills your home with the warm, spicy aroma of the holidays, look no further than my Cinnamon Hard Candy recipe. This treat is an absolute must-try if you love bold cinnamon flavors and vibrant, festive colors. It’s simple to make, but the results are impressive enough to wow your friends and family.
I’ve made this recipe countless times, especially during the holiday season, and it’s always a crowd-pleaser.
I often pair it with other homemade candy recipes like Gold Brick Candy, Buttery Peanut Brittle, or my holiday Peppermint Pretzels for a complete candy platter.
It’s also a fantastic addition to gift baskets or party favors.
Simply fill a treat bag with these festive goodies and tie it up with a pretty bow.
Table of contents
Why I Love This Recipe
This Cinnamon Hard Candy recipe holds a special place in my heart.
It’s quick, easy, and doesn’t require fancy equipment beyond a trusty candy thermometer.
The bright red hue makes it perfect for holiday gatherings, and the intense cinnamon flavor is simply irresistible.
Plus, the recipe is flexible enough to adjust the spice level to suit any taste, from mild cinnamon warmth to fiery intensity.
Ingredients & Substitutions
Here’s what you’ll need to create this spicy and sweet holiday treat:
- Granulated sugar: The base of any candy recipe, sugar creates the structure and sweetness of the candy.
- Light corn syrup: Helps prevent the sugar from crystallizing, ensuring a smooth and glossy finish.
- Cinnamon oil: Provides the intense cinnamon flavor. Be careful when using it, as it’s highly concentrated. If you prefer a milder candy, you can use cinnamon extract instead, but you may need to adjust the amount.
- Red food coloring: Gives the candy its festive red hue. You can skip it if you prefer a natural look or experiment with other colors for fun variations.
- Butter: Used to grease the pan or molds, ensuring the candy doesn’t stick.
How to Make Cinnamon Hard Candy
Making this candy is simpler than you might think.
Follow these steps for sweet success:
Pro Tips
- Watch the temperature: A candy thermometer is essential for reaching the hard crack stage without overcooking.
- Calibrate your thermometer: Before you start making this candy, calibrate your candy thermometer by boiling a small pot of water on the stove and then inserting your candy thermometer. You’re good to go if your candy thermometer reads 212 degrees F. Otherwise, you will need to adjust the cooking temperature of your candy.
- Stir, stir, stir: Keep stirring after adding the cinnamon oil to prevent hot spots in your candy.
- Handle with care: Cinnamon oil can release strong vapors. Add it in a well-ventilated area, and avoid leaning directly over the pot.
- Prep your tools: Have everything ready before you start, as the candy sets quickly once poured.
- Cleanup: Soak your pot and utensils in hot water immediately after use to make cleanup easier.
Serving Recommendations
Serve these candies in a decorative bowl at your holiday party, or package them in small bags tied with festive ribbons for thoughtful gifts.
They’re also great as stocking stuffers or added to dessert platters.
Recipe Variations
- Different flavors: Substitute the cinnamon oil with peppermint, orange, or even anise oil for unique flavor profiles.
- Color options: Experiment with green or blue food coloring for a non-traditional look.
- Spice level: Adjust the amount of cinnamon oil to suit your taste. For super hot cinnamon candy, use double the amount. (Check out my Hot Cinnamon Candy recipe.)
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Frequently Asked Questions
Yes! You can substitute cinnamon oil with other flavored oils or extracts, such as peppermint, orange, or anise. Just keep in mind that extracts may require a different amount for the same flavor intensity.
Sticky candy often means it didn’t reach the hard crack stage (300–310°F). Make sure to use a reliable candy thermometer and check the temperature carefully next time.
If your candy is sticking together, you might be suffering from high humidity. Try coating your candy with a bit of powdered sugar to cut down on the stickiness.
Absolutely! The food coloring is purely decorative. Without it, your candy will have a natural, light golden color.
Store the candy in an airtight container at room temperature to prevent it from becoming sticky or absorbing moisture. It should stay fresh for several weeks.
While kids can assist with measuring ingredients, the cooking process involves very high temperatures and should be handled by an adult for safety.
Absolutely, yes! I prefer my cinnamon candy without the powdered sugar, but you can certainly add it. Start with about a tablespoon of powdered sugar and see if that’s enough. Be sure to shake it well to fully coat the cinnamon candy.
As written, I’d give this cinnamon candy a 3 out of 10 on the hotness scale. If you have folks that love a spicy candy, you can double the amount of cinnamon oil to add more fire. I’m warning you though – there’s such a thing as cinnamon candy that is too spicy.
This Cinnamon Hard Candy recipe is a delightful way to bring warmth and sweetness to your holidays.
Whether you’re a seasoned candy maker or a first-timer, it’s sure to become a cherished part of your recipe collection.
Cinnamon Hard Candy
Ingredients
- 1 ⅓ cups granulated sugar
- 2 cups light corn syrup
- 1 tsp cinnamon oil
- red food coloring
- butter, to grease pan
Directions
- Butter a rimmed baking sheet well OR set out small silicone candy molds.
- Combine sugar and corn syrup in a 4-qt saucepan. Heat on high until the mixture comes to a boil then cover and boil for 3 minutes.
- Remove cover and reduce heat to medium-high. Continue cooking and stirring frequently until mixture reaches hard crack stage, 300-310 degrees F on a candy thermometer.
- Once thermometer reaches 310 degrees F, remove pot from heat and add red food coloring. Stir well.
- Allow the red mixture to cool a moment then add cinnamon oil (Be careful! The cinnamon steam can be intense.) Stir very well.
- Continue stirring and pour cinnamon candy mixture into the silicone candy molds or the prepared pan. If pouring the candy into a pan, allow it to set for about 3-5 minutes then use a buttered pizza wheel to cut score lines into the candy. Allow to cool 30 – 60 minutes before breaking into pieces along score lines.
Notes
Equipment
Nutrition Facts
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Hi,
I loved the fire jolly ranchers and am sad they have been discontinued. With the scale you use, would you say this would be close to the fire jolly rancher, red hots, or cinnamon disk level of heat? I am looking to replicate the jolly rancher flavor but not so intense like the atomic fireballs. I realize this may be very subjective so I understand if this is too hard to answer.
Thank you !!
I think the flavor profile of the recipe as written is similar to a cinnamon jolly rancher. I have made it with more cinnamon oil and it can be very hot, especially if you get a hot spot where the cinnamon oil has separated from the rest of the candy while pouring because it wasn’t stirred well. I think it could also depend on the brand cinnamon oil used. You might start off by making a half batch and test the flavor.
No water? All the other recipes I have read all call for water.
Hi! Thank you for your question. My grandmother never added water to her cinnamon hard candy and I don’t add it to mine. This recipe turns out so tasty, we make it every year. Hope you enjoy it!