Christmas Cinnamon Candy Recipes

CINNAMON HARD CANDY RECIPE

Steps:

• In a 3.5 quart sauce pan fitted with a candy thermometer, heat sugar, corn syrup and water together over medium heat, stirring occasionally until sugar is dissolved, about 5 minutes. While sugar mixture is heating, prepare a baking sheet by lining it with heavy-duty foil and spraying with non stick cooking spray.
• Increase heat to high and let candy mixture come to a boil until it reaches 300 degrees F (hard crack stage) on a candy thermometer. Remove from heat and stir in food coloring and cinnamon oil. Keep face away from steam and handle cinnamon oil carefully, it can irritate skin with direct contact.
• Immediately pour candy mixture onto foil lined baking sheet and let cool completely. Once cooled, use kitchen mallet or heavy bottomed measuring cup to break up pieces. Sprinkle with powdered sugar.

CHRISTMAS HARD CANDY

Steps:

• In a large heavy saucepan, combine sugar, corn syrup and water. Cook on medium-high heat until candy thermometer reads 300° (hard-crack stage), stirring occasionally. Remove from the heat; stir in oil and food coloring, keeping face away from mixture as the scent of the oil is very strong. , Immediately pour onto an oiled baking sheet. Cool; break into pieces. Store in airtight containers.

CINNAMON HARD CANDY

Steps:

• In a large heavy saucepan, combine sugar, water and corn syrup. Bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes. Uncover and cook over medium-high heat, without stirring, until a candy thermometer reads 310° (hard-crack stage). Remove from the heat; stir in oil and food coloring, keeping face away from the mixture as the odor with be very strong. , Immediately pour onto a greased baking sheet. Quickly spread into a 13-in. x 9-in. rectangle. Using a sharp knife, score into 1-in. squares. Re-cut rectangle along scored lines until candy is cut into squares. Let stand at room temperature until dry. Separate into squares, using a knife if necessary.

CINNAMON ROCK CANDY

Steps:

• Line a 15x10x1-in. pan with foil; butter the foil and set aside. In a large heavy saucepan, combine water, sugar, corn syrup and food coloring. Bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes to dissolve sugar crystals. , Uncover; cook on medium-high heat, without stirring, until a candy thermometer reads 300° (hard-crack stage), about 25 minutes. Remove from the heat; stir in cinnamon oil (keep face away from mixture as oil is very strong). Immediately pour onto prepared pan. Cool completely, about 45 minutes. , Break the candy into pieces using the edge of a metal mallet. Sprinkle both sides of candy with confectioners' sugar. Store in airtight container.

CHRISTMAS CINNAMON CANDY

Steps:

• 1. Bring syrup, sugar, and water to a boil.
• 2. Cook to 300 degrees add oil and food coloring. Mix and pour onto cookie sheet covered with foil.
• 3. Score with a knife or pizza cutter into little pieces as soon as it cools about 5 minutes.
• 4. Sprinkle with powdered sugar break into pieces when cool.

QUICK AND EASY CINNAMON CANDY

Steps:

• Stir sugars and water over low heat to dissolve sugar. Bring to a boil and cook to 290 degrees (do not stir).
• Remove from heat and stir in flavoring and coloring.
• Pour out onto greased marble slab or baking sheet covered in aluminum foil.
• Just before it cools cut into squares with a pizza cutter.

CHRISTMAS CINNAMON PEARS

Steps:

• Drain the liquid from the cans of pears into a saucepan. Add red hot candies to the juice. Cook over medium heat, stirring constantly, until the candy has dissolved. Stir in the food coloring, remove from heat, and allow to cool.
• Place the pear halves in a deep bowl. Pour the liquid over the pears, cover, and refrigerate overnight. You may want to stir a couple of times to evenly distribute the color. Serve pear halves cold on top of a leaf of lettuce.