Prep 5 mins
Cook 30 mins
Hot and sweet candy. Great around holidays or any time of the year.
- 1 cup water
- 3 3⁄4 cups sugar
- 1 1⁄4 cups light corn syrup
- 1 teaspoon red food coloring (optional)
- 1 teaspoon cinnamon oil (not extract, must be real oil available at some craft stores and online. Extract has no flavor at al)
- 1⁄3 cup confectioners' sugar (to top candy with)
- Line a large cookie sheet with a 1 inch lip with foil.
- Butter the foil and set pan aside.
- Add water, sugar, corn syrup and food coloring to large heavy pan and stir until well mixed.
- Bring to a boil over medium heat stirring occasionally.
- Cover pan with lid and cook for 3 minutes (very important, this will dissolve the sugar crystals that may form on the sides of the pan)
- Take lid off pan and cook on medium-high heat, without stirring until a candy thermometer reaches 300°F (hard crack stage), about 25 minutes. (Be patient, don't turn up heat to speed this up as it can go from cooking to burning in a second and the whole batch would be ruined).
- Remove candy from heat stir in cinnamon oil (house will spell like cinnamon for days unless you open windows before you do this step, also be careful not to have your face right over the the pot).
- Quickly pour into prepared pan.
- Cool completely (about 45 minutes).
- Cover with a piece of plastic wrap and use a hammer to get pieces small enough to get into a large zip top bag, then smash inside the bag until they are bite sized.
- Add powdered sugar to bag and shake to coat all sides (note, check for holes in bag first, sometimes the candy punctures the bag).