Cinnamon Lollipops Food

CINNAMON LOLLIPOPS

Steps:

• Butter 12 assorted 3-in. metal cookie cutters. Place on a parchment paper-lined baking sheet; set aside., In a large heavy saucepan, combine sugar, corn syrup and salt. Cook and stir over medium heat until sugar is dissolved. Bring to a boil; cook, without stirring, until a candy thermometer reads 300° (hard-crack stage)., Remove from heat; stir in oil and food coloring (keep face away from mixture as oil is very strong). Immediately pour sugar mixture into prepared cutters., Remove cutters just before lollipops are set; firmly press a lollipop stick into each. Cool completely. Store in an airtight container.

CINNAMON LOLLIPOPS

Steps:

• Place a baking sheet upside down on a flat surface and spray the pan with (A lot of) cooking spray. Spray a 2 cup heat proof measuring cup as well. Place everything except cinnamon flavoring, food coloring and lollipop sticks in a large saucepan on medium high heat stirring constantly for 5 minutes or until sugar is dissolved. Continue until the mixture begins to boil, occasionally brushing the sides of the pan with a pastry brush dipped in warm water. (That dissolves any sugar on sides of pan.) Stop stirring when it begins to boil.
• Place a candy thermometer onto the pan and do not let it touch the bottom of pan, that will give it a different temperature. Allow syrup to boil for 10 minutes, or until it reaches 300 degrees F. To test hard crack stage, drop a little of it into ice water. It should separate into threads that are brittle and hard. Immediately remove pan from heat and let syrup cool to 275 degrees F. or until it stops bubbling completely. Add cinnamon flavor and color quickly. Pour the syrup into prepared measuring cup and quickly pour into 2 inch rounds on parchment paper. Place a lollipop stick 1/2 of the way into each lollipop and twist until stick sticks. Skewers cute in half also work as lollipop sticks.
• Let each lollipop cool for 15 minutes, or until they are hard. Wrap each one in plastic wrap and seal with tape or a ribbon.

CINNAMON CANDY CORN

Steps:

• Keep popped popcorn warm in 250 degree oven.
• In a medium saucepan melt butter.
• Add corn syrup, Red Hots, and 1 tsp cinnamon.
• Bring to a boil over medium heat.Stir constantly.
• Boil for 5 minutes.
• Spray turkey roaster with cooking spray, place warm popped corn in and slowly pour over popped corn, mixing thoroughly.
• Bake for 1 hour stirring at 15 minute intervals.
• Cool and store in covered 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.