Ingredients
Scale
- 1 cup water
- 3 3/4 cups sugar
- 1 1/4 cups light corn syrup
- 1 tsp red food coloring
- 1 tsp cinnamon oil (or 2 tsp if you like it spicy)
- 1 1/2 cups powdered sugar
- Butter, for greasing the surface
Instructions
- Prepare the Pan: Butter a 15 inch x 10 inch x 1 inch sheet cake pan. Line the pan with parchment paper and butter the parchment paper, making sure the edges of the parchment paper are well buttered to prevent the candy from seeping underneath.
- Make the Sugar Mixture: In a large deep sauce pan combine water, sugar, corn syrup and food coloring. Mix over medium high heat until sugar starts to dissolve. Attach a candy thermometer to the side of the pan making sure it does not touch the bottom of pan for an accurate temperature. Continue to boil until sugar mixture reaches 300°F (hard crack stage) – about 20 minutes. Watch closely, if mixture starts to boil too close to the edge of pan remove pan from heat and stir until bubbles subside and then return to medium high heat.
- Add Cinnamon Oil: Once mixture reaches 300°F remove pan from heat and stir in the cinnamon oil, working quickly. Keep your face away from the mixture as it is strong like onions and keep the work area well ventilated. Pour immediately into prepared pan. Allow to cool for 4 hours.
- Break into Pieces: After 4 hours dust the top of the candy with powdered sugar. Flip candy over onto a large cutting board or cookie sheet and remove parchment paper. Return candy to the pan and use the tip of a sharp knife to break candy into bite size pieces. Dust with more powdered sugar and store in a airtight container.
Notes
- The hard crack stage (300°F) is crucial for achieving the right texture. Using a reliable candy thermometer is essential.
- Cinnamon oil is highly concentrated and can irritate eyes and mucous membranes, so ensure proper ventilation.
- For gift giving, wrap individual pieces in waxed paper or cellophane.
- Store in an airtight container with layers separated by parchment paper to prevent sticking.
- The candy will last about 2 months when stored properly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 ounce
- Calories: 120
- Sugar: 30g
- Sodium: 10mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg