When I first made this Red Hot Cinnamon Hard Candy, I didn’t expect it to become such a star at my holiday parties. But there’s just something about the deep, spicy-sweet flavor and that irresistible ruby red color that makes it unforgettable. It all started with a craving for something nostalgic, something that would spark a bit of childhood joy and a hint of heat. What I ended up with was a candy that got people talking and coming back for more.
Making this candy is as satisfying as it is simple. Watching the sugar syrup turn molten and then adding that blast of cinnamon is a thrill every time. The smell alone fills my kitchen with warmth and anticipation. Then as it sets, the anticipation builds, and once you crack it into pieces, it feels like opening a treasure chest filled with edible rubies. It’s magic in the most delicious sense.
It’s perfect for gifting, too. Whether tucked into a cellophane bag or displayed in a fancy jar, these shiny cubes or shards (depending on how you cut or break them) catch the light and catch attention. I’ve shared them at cookie swaps and tucked them into care packages, and they always get rave reviews. They pair beautifully with other festive treats like Old Time Oven Peach Cobbler and Leftover Candy Shortbread Bars, making them a must for any homemade dessert spread.
Why You’ll Love This Red Hot Cinnamon Hard Candy
This candy is not your average sweet. It delivers a kick of real cinnamon flavor that’s bold and fiery without being overwhelming. The texture is satisfyingly hard, perfect for slow savoring, and the visual appeal makes it an instant standout. It’s also gluten-free and doesn’t require any fancy ingredients, just pantry basics and a bit of attention.
You’ll love how easy it is to whip up a batch, and how versatile it can be. Want to make hearts for Valentine’s Day? Use a mold. Looking to spice up your holiday candy tray? Break it into shards and mix it with chocolate bark. However you shape or serve it, this candy never fails to impress.
How to Make the Red Hot Cinnamon Hard Candy
Step 1: Prep Your Workspace
Line a baking sheet with parchment paper or a silicone baking mat. If using molds, lightly grease them with cooking spray. Make sure all your ingredients are measured and ready to go—candy making moves fast!
Step 2: Cook the Candy Mixture
In a heavy-bottomed saucepan, combine granulated sugar, light corn syrup, and water. Stir over medium heat until the sugar dissolves. Attach a candy thermometer to the pan and cook the mixture without stirring until it reaches 300°F (hard crack stage).
Step 3: Add Cinnamon and Color
Remove the pan from heat and carefully stir in cinnamon oil or flavoring and red food coloring. Be cautious—the mixture will bubble up! Stir quickly and pour into your prepared pan or molds.
Step 4: Cool and Break
Let the candy cool completely until firm. If using a pan, break the candy into pieces using a mallet or the back of a spoon. For molds, simply pop them out. Dust with powdered sugar to prevent sticking, if desired.
Recipe Variations and Possible Substitutions
Feel free to swap out the cinnamon oil with other flavorings like clove, peppermint, or anise for different effects. You can also use gel food coloring for more vibrant hues. For a slightly softer texture, reduce cooking time slightly to just below the hard crack stage.
Don’t have corn syrup? You can try substituting with golden syrup or even honey, though the results may vary slightly in clarity and texture. And if you’re looking to reduce sugar, this isn’t a recipe to mess with measurements—precision is key for candy making success.
Serving and Pairing Suggestions
These bold little candies are a joy to serve around the holidays or whenever you want to surprise your guests with something nostalgic yet fiery. I love piling them high in glass candy jars or wrapping small bundles in clear treat bags tied with a red ribbon—they look like edible jewels.
For pairing, try them alongside mild, creamy desserts like vanilla ice cream or panna cotta. The sharp cinnamon kick plays beautifully off softer, milder flavors. You could also serve them with a hot cup of tea or coffee for a spicy-sweet contrast that lingers deliciously on the palate.
Storage and Reheating Tips
Once your candy is completely cooled and broken into pieces, store it in an airtight container at room temperature. Keep it away from moisture and humidity to maintain its signature snap. Wax paper between layers helps prevent sticking.
This candy doesn’t need refrigeration and can last several weeks if stored properly. Just be mindful that high humidity can make the surface sticky, so a dry environment is best. No reheating is needed—just enjoy straight from the jar.
Frequently Asked Questions
How spicy is the cinnamon flavor?
It’s bold and warming but not overwhelmingly hot. You can adjust the amount of cinnamon oil to suit your taste, but a little goes a long way.
Can I use ground cinnamon instead of cinnamon oil?
No, ground cinnamon won’t infuse the syrup like cinnamon oil does. You need the oil or an extract specifically designed for candy making.
Can I make this candy without a thermometer?
It’s not recommended. Hitting the hard crack stage is critical for the right texture, and a thermometer is the best way to be sure.
What if my candy is sticky after cooling?
It might be due to humidity. Tossing the pieces lightly in powdered sugar can help absorb surface moisture.
Can I use silicone molds?
Yes! Silicone molds work great and make it easy to create uniform shapes. Just remember to spray them lightly with non-stick spray before pouring in the candy.
Related Recipe You’ll Like
If this Red Hot Cinnamon Hard Candy got you hooked, you’ll love experimenting with other classic, nostalgic confections. Try the Ooey Gooey Bars for a chewy, buttery treat or the Mini Cinnamon Roll Cheesecakes for a bite-sized dessert with a spicy twist. If you’re into playful sweets, the Leftover Candy Shortbread Bars are a fun way to use up extras and mix in your hard candy shards for a surprising crunch.
These recipes keep the fun going and add variety to your dessert rotation. Whether you’re crafting gifts, hosting a party, or just craving something sweet and satisfying, there’s a treat for every occasion.
Save and Share This Recipe for Later
Pin this recipe now to your favorite holiday or candy-themed Pinterest board so you don’t lose it. Trust me, once you taste it, you’ll want to make it again and again. Share it with friends who love that cinnamon-spice heat or anyone who appreciates homemade gifts from the kitchen.
Don’t forget to post your creations and tag them—I love seeing how you all bring this recipe to life. Whether it’s part of a gift basket, a festive party spread, or your personal treat stash, this Red Hot Cinnamon Hard Candy deserves a spot on your table and in your heart.
Red Hot Cinnamon Hard Candy
Red Hot Cinnamon Hard Candy is a bold, vibrant confection known for its fiery cinnamon flavor and eye-catching ruby red color. Perfect for the holidays or any festive occasion, this candy is cooked to the hard crack stage, then poured into molds or a sheet to cool and crack into bite-sized pieces. The intense cinnamon essence makes it both nostalgic and exciting, and it’s a great choice for homemade gifts or a show-stopping addition to a dessert table. Whether you’re a seasoned candy maker or trying it for the first time, this easy-to-follow recipe delivers perfect results with a spicy-sweet kick every time.
Ingredients
- 2 cups granulated sugar
- 1/2 cup light corn syrup
- 3/4 cup water
- 1 teaspoon cinnamon oil or extract (candy-grade)
- Red food coloring (to desired color intensity)
- Powdered sugar, for dusting (optional)
Instructions
- Line a baking sheet with parchment paper or prepare candy molds with a light spray of non-stick cooking spray.
- In a heavy saucepan over medium heat, combine sugar, corn syrup, and water. Stir until the sugar dissolves.
- Attach a candy thermometer and heat mixture to 300°F (hard crack stage) without stirring.
- Once the temperature is reached, remove from heat and quickly stir in cinnamon oil and food coloring. Be careful—mixture will bubble.
- Immediately pour into the prepared pan or molds. Let cool completely.
- Break candy into pieces if using a sheet. Optionally dust with powdered sugar to prevent sticking.
Notes
- Use a candy thermometer for accurate results.
- Cinnamon oil is potent—adjust to taste carefully.
- Store in an airtight container in a cool, dry place.
- Avoid making on humid days to prevent sticky candy.
- Great for gifting and can be made ahead and stored for weeks.
