Cinnamon Hard Candies
Cinnamon oil or extract gives these confections a tongue-tingling heat.
Credit: Andr¿ Baranowski
INGREDIENTS
1 1⁄2 cups sugar2 tbsp. light corn syrup
1 tbsp. cinnamon extract or or 1⁄2 tsp. cinnamon oil
1⁄4 tsp. red food coloring
INSTRUCTIONS
1. Line an 8" x 8" metal baking pan with parchment paper and grease parchment with nonstick spray; set aside. Heat sugar, corn syrup, and 1⁄2 cup water in a 1-qt. saucepan over high heat. Bring to a boil and cover; boil for 3 minutes. Remove lid and attach a candy thermometer to side of saucepan. Cook, without stirring, until sugar mixture reaches 300°; remove pan from heat. With a long-handled spoon, stir in the cinnamon extract and food coloring. Pour mixture onto prepared pan. Let cool slightly, until candy reaches pliable consistency. Using a pizza cutter or a knife, cut candy into 1⁄2" squares. Let cool for 30 minutes, until hard.2. Peel candies off parchment paper and wrap individually in confectioner's paper or dust candies with a mixture of 1⁄4 cup powdered sugar and 1 tsp. ground cinnamon, if you like, and transfer to a bowl.
I will definitely make this one again, but I'd like to try to find the cinnamon extract instead of the oil.
I left the dye out of all three batches, I like the more natural look.
In your pan, over medium heat, stir together the sugar, corn syrup, water, AND ADD a pinch of cream of tartar. Stir with a wooden spoon until the sugar crystals dissolve. Continue to stir as it heats. Use a pastry brush dampened with warm water to dissolve any sugar crystals clinging to the sides of the pan. STOP stirring as soon as the syrup starts to boil. Place the candy thermometer in the pan, being careful not to let it touch the bottom or sides, and let the syrup boil WITHOUT STIRRING until the thermometer just reaches 300° F
Remove the pan from the heat immediately and let the syrup cool to about 275° F before adding flavor and color. Now, pour into the prepared pan, wait until pliable, and cut.
By using a cool kitchen/cool day without humidity to try the recipe, by using the cream of tartar, by washing down the grains on the side of the pan, and by carefully noting that you must stir before boil, but never afterwards, you should be able to avoid the graininess.