Best Cinnamon Glass Candy Recipes

CINNAMON GLASS CANDY

Steps:

• 1. On low heat, cook sugar, Karo and water until sugar is dissolved.
• 2. Once sugar is dissolved, heat rapidly without stirring to 285 degrees.
• 3. Remove from heat and stir in food coloring and cinnamon oil.
• 4. Quickly pour mixture into greased cookie sheet, spread thin and allow to cool.
• 5. Once cool, break into pieces and add to ziplock bag with powdered sugar to prevent sticking.

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.

CINNAMON BROKEN GLASS CANDY

Steps:

• In a 2-quart saucepan, mix together sugar, corn syrup and water. Stir over medium heat until sugar dissolves. Insert candy thermometer, making certain it does not touch the bottom of the pan. Bring mixture to a boil without stirring. Continue to cook the syrup, without stirring, until the temperature reaches 260º F; add drops of coloring until desired color is achieved. Do not stir; boiling action will incorporate color into syrup. Remove from heat precisely at 300° F (temperature will continue rising), or until drops of syrup form hard, brittle threads in cold water (hard crack stage). After boiling action has ceased, add flavor and stir.USE CAUTION WHEN ADDING FLAVORING TO AVOID RISING STEAM. It will make you cough! Carefully pour syrup onto lightly greased and foil lined cookie sheet. Do not refrigerate. Cool completely; break sheet candy into small pieces and dust with powdered sugar, if desired. Store in airtight container. If making lollipops, do not dust with powdered sugar, but place in sucker bags and secure with twist ties. Store hard candy in a cool, dry place. Do not refrigerate.

HARD ROCK CANDY

Steps:

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

FAMILY-FAVORITE CINNAMON CANDY

Steps:

• Grease two 15x10x1-in. pans with butter., In a large heavy saucepan, combine sugar, corn syrup and water. Bring to a boil over medium heat, stirring constantly to dissolve sugar. Add Red Hots; return to a boil, stirring carefully until Red Hots are melted, about 10 minutes. (Mixture will be very hot; wear an oven mitt while stirring to prevent burns.) Cook, without stirring, until a candy thermometer reads 300° (hard-crack stage)., Remove from heat. Immediately divide mixture between prepared pans; cool completely, about 1 hour., Break candy into pieces. Place confectioners' sugar in a large resealable bag. In batches, add candy and toss to coat lightly.

STAINED GLASS CANDY

Steps:

• Butter a 15x10x1-in. pan; set aside., In a large heavy saucepan, combine the sugar, corn syrup and water. Cook and stir over medium heat until sugar is dissolved. Bring to a boil. Cook, without stirring, until a candy thermometer reads 300° (hard-crack stage)., Remove from the heat; stir in oil and food coloring (keep face away from mixture as oil is very strong). Immediately pour into prepared pan; cool. Break into pieces. Store in airtight containers.