Cinnamon Candy Recipes

CINNAMON-CANDY COOKIES

Steps:

• Place Red Hots in a food processor; process until fine and powdery. Add flour; pulse to combine., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla. Gradually beat in flour mixture. Shape into two 8-in. rolls; wrap each roll in waxed paper. Refrigerate until firm, about 1 hour., Preheat oven to 350°. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake until edges are just lightly browned, 7-9 minutes. Cool on pans 2 minutes before removing to wire racks to cool completely., For frosting, in a small bowl, beat confectioners' sugar, butter, extract, salt and enough milk to reach desired consistency. Decorate cookies as desired., Freeze option: Place wrapped logs in a freezer container; freeze. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand a few minutes at room temperature before cutting. Bake and decorate cookies as directed.

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.

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 HARD CANDY

Steps:

• 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).
• Enjoy.

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.

HOT CINNAMON CANDY

Steps:

• Sprinkle 18x24-inch strip of heavy duty foil with powdered sugar.
• Mix next 3 ingredients in large, heavy saucepan.
• Stir on med heat until sugar dissolves.
• Boil, without stirring to hard crack stage on candy thermometer.
• Remove from heat.
• Stir in oil and color.
• Pour onto foil, cool.
• Break into pieces.