Cinnamon oil or extract gives these confections a tongue-tingling heat.
Yield: makes about 120 candies
- 1 1⁄2 cups sugar
- 2 tbsp. light corn syrup
- 1 tbsp. cinnamon extract or or 1⁄2 tsp. cinnamon oil
- 1⁄4 tsp. red food coloring
- 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.
- 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.