Cinnamon Candy Recipe

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Have you ever made candy before? I’m more of a baker, myself. The only candies I usually make are fudge or microwave peanut brittle. Until today, I hadn’t used a candy thermometer because I was always afraid of making candy for some reason. This Cinnamon Candy Recipe from my grandma’s cookbook piqued my interest, though.

I decided to give it a try because I’m making 25 different things this holiday season. It would be fun to make 25 different cookies, but that is within my comfort zone. I decided to challenge myself with different types of treats this year. Usually, I make cookies and fudge. This year, I’m giving away a lot of goodies since I’m making so much and I figured that people would want variety in their holiday tins.

This recipe was so easy for my first time using a candy thermometer. It is from my grandma’s 1940s cookbook. Because it’s an old recipe, the cinnamon flavor is more natural and mild than what you are probably used to having. There are no artificial colors or flavors so the candy is a dark brown color and has a brown sugar aftertaste.

Ingredients You Will Need

• Brown Sugar
• Butter
• Corn Syrup
• Cinnamon
• Water

Equipment You May Need

• Measuring Cups and Spoons
• Cookie Sheet
• Medium Saucepan
• Wooden Spoon
• Candy Thermometer

Frequently Asked Questions

How do I prevent the candy from sticking to the pan? Make sure to use a well-greased or parchment-lined pan. You can also use a non-stick saucepan to help prevent sticking.

Is it safe to use a candy thermometer when making this cinnamon candy recipe with kids? It’s safe to use a candy thermometer with adult supervision. However, keep a close eye on kids around hot sugar, as it can cause burns.

What’s the best way to clean the saucepan and utensils after making this candy? Fill the saucepan with water and bring it to a boil to dissolve any remaining sugar. Then, scrub the utensils with a brush or sponge. Be cautious, as the sugar solution can be extremely hot.

How should I store the cinnamon candy? Store the candy in an airtight container at room temperature. You can separate layers with parchment paper to prevent sticking.

Why did my candy turn grainy or crystallize? Crystallization can occur due to sugar crystals forming on the sides of the pot while cooking. To prevent this, use a pastry brush dipped in water to dissolve any sugar crystals that form on the sides of the pot during cooking.

Substitutions and Variations

Flavor Extracts: Enhance the flavor with extracts like vanilla, almond, or orange extract.

Heat Level: If you enjoy a bit of heat, consider adding a pinch of cayenne pepper or red pepper flakes for a spicy twist.

Brown Sugar Alternative: While brown sugar is commonly used, you can replace it with granulated sugar or a sugar substitute like erythritol or xylitol.

Cinnamon Lollipops: Pour the hot candy mixture into lollipop molds for a fun and festive twist.

Cinnamon Apple Drizzle: Drizzle the candy over apple slices or apple wedges for a sweet and spicy apple treat.

Other Recipes You Might Like

If you like this Cinnamon Candy Recipe, you might also like my Mint Truffles or my Homemade Peanut Butter Cups. This Red Hot Cinnamon Popcorn is also delicious.