Grease a 15 inch x 10 inch x 1 inch cake sheet pan well with butter, then line with parchment paper and butter the parchment paper. Make sure to butter the edges very well to prevent the candy from seeping underneath.
The huge bag of sugar for all the bake goods and candy I am working on!
I keep a bowl of cold water next to me when I am working with boiling sugar just in case it is on my skin I can plunge my hand in real quick. Be careful the sugar is like hot tar. I have yet to ever get it on my skin but I figure better safe then sorry!
Mix water, sugar, light corn syrup and food coloring in a deep large pan. Whisk until sugar dissolves over medium high heat. Then attach a candy thermometer to the side, try to keep the thermometer from touching the bottom of the pan for an accurate temperature. I wish I would have used a deeper pan, I almost had a close call as it started to boil. I had to quickly remove it from the heat and whisk until it had subsided enough to not boil over. I then returned it to medium high heat.
Cook until the sugar mixture registers 300 degree's on the candy thermometer.
Remove from heat. Remove thermometer and add the 1 teaspoon cinnamon oil. Whisk in, working quickly. Tip: I keep my hood vent on and face away as I add it or it can feel worse then onions as it is very strong. 1 teaspoon makes a fairly mild cinnamon candy if you like yours hot feel free to add another teaspoon, I try to keep mine kid friendly.
Pour on to greased baking sheet. Allow to cool for 4 hours.
After 4 hours dust with powdered sugar. Flip candy out of the pan onto a large cutting board and remove parchment paper. Place back into cake pan.
Use the tip of a sharp knife to break candy into bit size pieces. Dust the top of the candy with more powdered sugar and store in air tight container. Enjoy!
Preparation Time: 4 minutes
Cook Time: Approx 20 minutes
- 1 cup Water
- 3 3/4 cup Sugar
- 1 1/4 cup Light Corn Syrup
- 1 teaspoon Food Coloring (Optional)
- 1 teaspoon Cinnamon Oil (2 teaspoons for spicy)
- 1 1/2 cup Powdered Sugar
Butter a 15 inch x 10 inch x 1 inch cake sheet pan. Line 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.
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 degrees (hard crack stage) about 20 minutes. Watch closely, if mixture starts to boil to close to the edge of pan remove from heat and stir until bubbles subside and then return to medium high heat.
Once mixture reaches 300 degrees remove from heat and stir in the cinnamon oil, working quickly. Keep face away from the mixture as it is strong like onions and keep area well ventilated. Pour immediately into prepared pan. Allow to cool for 4 hours.
After 4 hours dust the top of 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. Enjoy!