Cinnamon Hard Candies

  • Serves

    makes about 120 candies


Cinnamon oil or extract gives these confections a tongue-tingling heat.


  • 1 12 cups sugar
  • 2 tbsp. light corn syrup
  • 1 tbsp. cinnamon extract or or 1⁄2 tsp. cinnamon oil
  • 14 tsp. red food coloring


Step 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.

Step 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.

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.