Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cinnamon Hard Candy Recipe

★★★★★

4.5 from 147 reviews
  • Author: Mariam
  • Total Time: 2 hours 45 minutes
  • Yield: Approximately 4 dozen small candy pieces 1x

Description

This Cinnamon Hard Candy recipe yields classic, nostalgic cinnamon-flavored candies with a rich buttery aroma and a fiery, sweet punch. The candy is made by boiling sugar and corn syrup to the hard crack stage, flavored with cinnamon oil, and cooled into a brittle sheet to break into shards. Perfect for holiday gifts, candy jars, or satisfying a sweet tooth with a spicy twist.

Ingredients

Scale

Preparation

  • Butter, for preparing the pan and parchment paper

Candy Base

  • 4 cups granulated sugar
  • 1 cup light corn syrup
  • 1 cup purified water
  • 1 tsp red food coloring (water-based, optional)
  • 1 tsp cinnamon candy oil

Finishing

  • 1 cup powdered sugar

Instructions

  1. Prepare the Pan: Grease a 15”x10”x1” baking sheet (also known as a jelly roll pan) with butter. Line the pan with parchment paper and butter the parchment as well to prevent sticking.
  2. Combine Ingredients and Start Heating: In a large saucepan, combine granulated sugar, light corn syrup, purified water, and red food coloring if using. Stir gently to combine, then cover the saucepan. Heat over medium heat until the mixture boils, stirring occasionally.
  3. Dissolve Sugar: After the mixture reaches a boil, remove the cover and let it boil uncovered for an additional 3 minutes, stirring occasionally to ensure the sugar dissolves thoroughly.
  4. Cook to Hard Crack Stage: Insert a candy thermometer into the saucepan. Continue to cook on medium heat without stirring. As the temperature approaches 300°F (hard crack stage), which takes about 20-25 minutes, remove the pot briefly, stir quickly to prevent burning, and return it to the heat. Watch carefully until the exact temperature is reached.
  5. Add Cinnamon Flavor: When the mixture hits 300°F, promptly remove from heat and in a well-ventilated area, stir in the cinnamon candy oil. The aroma will be very strong, so ensure fresh air circulation.
  6. Pour and Cool: Carefully pour the hot candy mixture into the prepared baking sheet. Allow it to cool and harden for 1.5 to 2.5 hours until fully set.
  7. Break into Pieces: Once cooled, sprinkle powdered sugar over the top side. Flip the candy over and sprinkle powdered sugar on the reverse side as well. Wrap a hammer head in a plastic zippered bag and gently break the candy into shards. Optionally, add more powdered sugar to reduce stickiness or leave edges clean for sharper pieces.

Notes

  • Use a candy thermometer for accurate temperature control to ensure the candy reaches the hard crack stage (300°F).
  • Work in a well-ventilated area when adding cinnamon oil as the vapor is strong.
  • Butter both the pan and parchment paper to prevent sticking.
  • Red food coloring is optional and for aesthetic purposes only.
  • Store candy in an airtight container to keep it from becoming sticky.
  • Handle the hot syrup with care to avoid burns.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Candy
  • Method: Stovetop
  • Cuisine: American

Keywords: Cinnamon hard candy, homemade candy, brittle candy, cinnamon candy oil, hard crack candy

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://aromaofgrandma.com/cinnamon-hard-candy-recipe/