Cinnamon Broken Glass Candy Recipes

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.

BROKEN GLASS CANDY

Steps:

• Gather the ingredients.
• Line a baking sheet with a nonstick silicone mat or a layer of aluminum foil sprayed with nonstick cooking spray. If you are making more than one color and flavor of candy, grease one pan for each.
• In a medium saucepan over medium heat, combine the water, corn syrup, and granulated sugar. Stir until the sugar dissolves.
• Wash down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming. This prevents the finished product from being grainy and will make for a nice, clear candy.
• When the sugar syrup comes to a boil, insert a candy thermometer. Continue to cook the sugar syrup, stirring occasionally, until the thermometer reads 300 F (150 C).
• When it has reached 300 F, remove the pan from the heat and let the candy cool off a little until it stops bubbling completely.
• If you want to make 2 or more different colors and flavors of broken glass candy from a single batch, pour parts of the syrup into separate pans before adding the extracts and food colorings. Working quickly to avoid the candy setting in the pans, add different colors and flavors to the syrups.
• Pour the candy out onto the prepared baking sheets and let it spread into a thin layer.
• Cool the candy completely at room temperature; this can take up to 2 hours. Once it is set, pull the candy up from the sheet and crack it into small pieces by banging it against a cutting board or shattering it with a knife handle.
• Place the powdered sugar in a plastic bag and, one at a time, add the shards of each flavored candy. Shake the bag until the candy is coated with the powdered sugar. Remove from the bag and repeat with the other colors.
• Serve and enjoy!

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.