To make cinnamon-spiced hard candy drops, combine granulated sugar, light corn syrup, and water in a heavy saucepan. Heat while stirring until sugar dissolves, then let it boil without stirring until reaching 300-310°F (hard-crack stage). Remove from heat, add cinnamon oil and red food coloring, then pour into molds or onto a prepared surface. Once cooled, break into pieces. Master a few key techniques, and you'll create perfect, glass-like candies every time.
Essential Ingedients and Tools for Perfect Candy Making
Three main categories of supplies are essential for making perfect cinnamon-spiced hard candy: sweeteners, flavorings, and specialized tools.
For essential sugars, you'll need regular granulated sugar (2-3¾ cups), light corn syrup (½-1½ cups), and water (1 cup). These create the candy's structure and prevent crystallization.
Your flavoring agents include cinnamon oil (1-2 teaspoons) and optional red food coloring. Handle the cinnamon oil carefully, as it's highly potent. This tasty homemade treat can be ready in under an hour from start to finish.
Your cooking tools must include a reliable candy thermometer to reach hard-crack stage (300-310°F), a heavy-bottomed saucepan, and heat-resistant utensils.
For cooling equipment, prepare a large baking sheet lined with greased foil or parchment paper. You can also use specialized candy molds for uniform shapes.
Preparing Your Workspace and Equipment
A well-organized workspace is essential for successful candy making. Start by clearing your counter space and guaranteeing bright lighting to monitor candy changes. Set up separate areas for raw ingredients and finished products, and line your baking sheets with parchment paper or greased foil. Consider using height-adjustable counters to ensure comfortable working positions while preparing candies.
For proper equipment readiness, gather all tools before you begin, including your candy thermometer, which you'll need to calibrate in boiling water.
Position pot handles away from edges and keep a bowl of ice water nearby for safety. Don't forget to wear heat-resistant gloves when handling hot syrup. Keep your cleaning supplies ready - hot water and soap for immediate cleanup of sticky utensils.
Remember to maintain a clutter-free workspace throughout the process to prevent accidents and guarantee smooth candy-making flow.
The Step-by-Step Cooking Process
While mastering hard candy requires precision, the cooking process begins simply by combining granulated sugar, light corn syrup, and water in a large heavy saucepan.
Stir over medium heat until the sugar dissolves completely, using a wet pastry brush to remove any crystals from the pan's sides.
Once your mixture reaches a rolling boil, you'll need to master specific boiling techniques: stop stirring and let the boiling action do the work.
Insert a candy thermometer, ensuring it doesn't touch the bottom of the pan. Watch carefully as the temperature climbs through various stages over 20-30 minutes.
For perfect candy texture, cook until you reach the hard-crack stage (300-310°F).
Adding a few drops of red food coloring will give your candy a festive appearance.
When the temperature hits this mark, immediately remove the pan from heat and let the boiling subside.
Adding Cinnamon Flavor and Achieving the Right Color
Successful cinnamon hard candy depends on two critical elements: proper flavoring and vibrant coloring.
You'll need to use candy-specific cinnamon oil, as regular extract isn't strong enough. Add 1-2 teaspoons of cinnamon oil after removing your mixture from heat at 300°F, stirring carefully in a well-ventilated area to avoid the potent fumes. This cherished recipe has been a beloved Christmas tradition passed down through generations.
For the signature red color, you've got flexible timing options. You can add liquid or gel food coloring at the start with your sugar mixture, or wait until you reach 260°F.
Adjust the color intensity gradually, starting with 4-6 drops until you achieve that classic fiery red shade. Remember not to stir while the mixture boils between 260°F and 300°F, regardless of when you add the coloring.
Breaking, Storing, and Preserving Your Hard Candy
Once your cinnamon hard candy has completely cooled, you'll need to decide how to break it into manageable pieces and store it properly for long-term enjoyment.
For breaking techniques, you can score the surface while it's setting up, use a clean Phillips head screwdriver and hammer (wear safety goggles), or carefully break it by hand. This traditional candy making process often becomes a cherished family activity during the holiday season.
For candy storage, immediately transfer your broken pieces to airtight containers like glass jars or resealable bags. Keep them in a cool, dry pantry around 70°F, and avoid refrigeration.
To prevent stickiness, you can lightly dust pieces with powdered sugar before storing. Consider wrapping individual pieces in wax paper or cellophane for extra protection.
Don't mix your cinnamon candies with other flavors or high-moisture sweets, as this can affect their quality and shelf life.
Conclusion
You'll find these ruby-red drops as addictive as Dorothy's famous slippers. Once you've mastered the art of candy-making, you're ready to create batches of these spicy-sweet treasures any time. Store your cinnamon drops in an airtight container, away from humidity, and they'll last for weeks. When the craving strikes, pop one in your mouth and let the fiery sweetness transport you to candy-making paradise.
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