Spicy, cinnamon flavored hard candy. Wrap pieces of it in decorative bags for perfect stocking stuffers. You can vary the flavor by substituting lemon, orange, anise, or other oils. These flavored oils can be found in candy making supply stores and drugstores.

Recipe Summary

prep:
15 mins
cook:
45 mins
additional:
1 hr
total:
2 hrs
Servings:
48
Yield:
3 pounds
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Roll the edges of two 16 inch square pieces of heavy duty aluminum foil. Sprinkle the foil very generously with confectioners' sugar.

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  • In a large heavy saucepan, combine the white sugar, corn syrup, and water. Heat over medium-high heat, stirring constantly until sugar dissolves. Stop stirring, and boil until a candy thermometer reads 300 to 310 degrees F (149 to 154 degrees C). Remove from heat.

  • Stir in the cinnamon oil and food coloring. Pour onto the prepared foil, and allow to cool and harden. Crack into pieces, and store in an airtight container.

Nutrition Facts

100 calories; carbohydrates 26.1g; sodium 6.4mg. Full Nutrition
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Reviews (113)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/14/2005
This is a great recipe! We made cinnamon, lemon, cherry and creme de mint. I did not use the powdered sugar and I let the candy cool just a little then ran a pizza cutter through the candy most of the way so we could break it apart in little rectangles and still be able to peel the aluminum foil off easily. It worked great! Read More
(159)

Most helpful critical review

Rating: 3 stars
12/18/2006
If you modify this recipe to with citric acid for fruit flavors you will have better luck. I have been making this basic recipe for years. Letting the syrup cool to 260 degrees before adding your oils will prevent it from flashing over. Lorann oils in Mi. is one of the best sources for oils. One last thing for fun pour the mixture into hard candy molds for shapes or into two inch circles and stick in sucker sticks to make lollipops. For the real adventurist try gummi worms as it cools. Read More
(26)
145 Ratings
  • 5 star values: 111
  • 4 star values: 28
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
12/14/2005
This is a great recipe! We made cinnamon, lemon, cherry and creme de mint. I did not use the powdered sugar and I let the candy cool just a little then ran a pizza cutter through the candy most of the way so we could break it apart in little rectangles and still be able to peel the aluminum foil off easily. It worked great! Read More
(159)
Rating: 5 stars
12/02/2006
This candy is very good. I am new at making candy, but having a lot of fun testing different ones. But this is easy and good. Best investment is a good candy thermometer. An accurate fast reading one. Important not to stir when boiling. I as many other people didnt, didnt dust with powdered sugar. It would be nice to roll in fine sugar or even coarse sugar instead. If you buy your oil at a craft store as i did, you get 2 small bottles and they are each ONE DRAM. If you half this recipe, you should use a whole dram for a great flavor. Your entire house will smell of cinnamon for a while...but its great. MUST USE OIL, and not extract. Oil is concentrated and tastes better. Cant wait to try other flavors. I have peppermint and want to try strawberry. Give this one a try, you'll love it!!! Also, use parchment paper, SOOOO MUCH easier than foil!!!!!! Read More
(156)
Rating: 5 stars
12/09/2003
This is so easy and good, Only when mine was cooling i lifted the edges and when it was cool just enough I took peices and rolled it like a "bread stick" and then I cut it into bite size peices in to iceing sugar, I made : wintergreen, champane, rasberry,cinnamon, and bubble gum..I used different colors for every flavour..awesome!! Read More
(120)
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Rating: 5 stars
10/10/2006
Very good recipe. I used extracts you buy at the store and made a batch of banana, peppermint, orange, strawberry, vanilla nut, raspberry and butter rum. I don't have a candy thermometer so if you boil on medium heat until you can take a small spoon of the mixture and drop it into a bowl of cold water and it instantly hardens - that's a good temperature. Make sure you use a lot of powdered sugar on the foil so it doesn't stick. It takes about an hour or 2 to harden all the way, but you know you did it right if you can touch it and it's hard after a half hour or so. I made half recipes instead of what is above in case one of them didn't turn out, plus it made a lot. Read More
(69)
Rating: 5 stars
12/08/2003
I used EXTRACT instead of OIL. Oops! Turned out good anyway. A hint... I had my flavor and color in a custard cup ready and waiting. The color that you see is the color you get - helpful especially with yellow (my lemon candy is rather orange because I used a full tsp of color). Delicious stuff, brings back great memories! Read More
(55)
Rating: 5 stars
10/23/2003
What a wonderful recipe! I have never made hard candy before and this was a breeze! I started out making the cinnamon and also ended up making watermelon, bubble gum, and rootbeer. It was an instant hit! Read More
(46)
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Rating: 4 stars
12/20/2005
was good but not nearly cinnamony enough, I spent 2 days driving about to find the oil (was a treasure hunt) but the result was good. kids love it. I would suggest adding a bit more cinnamon oil, and be sure you stir the oil in very very well, or else you will get pieces that have none and others that have too much. Read More
(34)
Rating: 5 stars
03/18/2003
if you cant find cinnamon oil regular flavoring works well also. I used strawberry for a batch and peppermint for another. I took them to work and it went over great... Read More
(29)
Rating: 3 stars
12/18/2006
If you modify this recipe to with citric acid for fruit flavors you will have better luck. I have been making this basic recipe for years. Letting the syrup cool to 260 degrees before adding your oils will prevent it from flashing over. Lorann oils in Mi. is one of the best sources for oils. One last thing for fun pour the mixture into hard candy molds for shapes or into two inch circles and stick in sucker sticks to make lollipops. For the real adventurist try gummi worms as it cools. Read More
(26)
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