Red Cinnamon Candy Food

CINNAMON HARD CANDY RECIPE

Steps:

• In a 3.5 quart sauce pan fitted with a candy thermometer, heat sugar, corn syrup and water together over medium heat, stirring occasionally until sugar is dissolved, about 5 minutes. While sugar mixture is heating, prepare a baking sheet by lining it with heavy-duty foil and spraying with non stick cooking spray.
• Increase heat to high and let candy mixture come to a boil until it reaches 300 degrees F (hard crack stage) on a candy thermometer. Remove from heat and stir in food coloring and cinnamon oil. Keep face away from steam and handle cinnamon oil carefully, it can irritate skin with direct contact.
• Immediately pour candy mixture onto foil lined baking sheet and let cool completely. Once cooled, use kitchen mallet or heavy bottomed measuring cup to break up pieces. Sprinkle with powdered sugar.

CINNAMON HARD CANDY

Steps:

• In a large heavy saucepan, combine sugar, water and corn syrup. Bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes. Uncover and cook over medium-high heat, without stirring, until a candy thermometer reads 310° (hard-crack stage). Remove from the heat; stir in oil and food coloring, keeping face away from the mixture as the odor with be very strong. , Immediately pour onto a greased baking sheet. Quickly spread into a 13-in. x 9-in. rectangle. Using a sharp knife, score into 1-in. squares. Re-cut rectangle along scored lines until candy is cut into squares. Let stand at room temperature until dry. Separate into squares, using a knife if necessary.

CINNAMON ROCK CANDY

Steps:

• Grease a 12 inch round pan with nonstick baking spray.
• In a large saucepan, add in the granulated sugar, corn syrup, and water. Place over medium heat, stir until combined and let it cook to 300 degrees F. I would highly recommend using a candy thermometer for this.
• After the sugar mixture has reached 300 degrees F, remove from the heat. Quickly add in a few drops of gel food coloring and the cinnamon oil. Stir vigorously until combined.
• Quickly pour the hot sugar mixture onto the prepared pan. Let it cool for 20-30 minutes.
• Tap on the round pan to release the sheet of candy. Dust both sides of the candy with powdered sugar. Bust the sheet of candy into small pieces and place into an airtight container.

QUICK AND EASY CINNAMON CANDY

Steps:

• Stir sugars and water over low heat to dissolve sugar. Bring to a boil and cook to 290 degrees (do not stir).
• Remove from heat and stir in flavoring and coloring.
• Pour out onto greased marble slab or baking sheet covered in aluminum foil.
• Just before it cools cut into squares with a pizza cutter.

RED HOT CINNAMON SPRITZ COOKIES

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 300 degrees F.
• Whisk the flour, baking powder, cayenne and salt in a medium bowl.
• Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg, cinnamon extract and food coloring until smooth. Reduce the mixer speed to low; beat in the flour mixture until combined.
• Fill a cookie press with the dough according to the manufacturers' instructions. Press cookies 1 inch apart onto 2 unlined baking sheets. Lightly press silver dragées into each.
• Bake, switching the pans halfway through, until the cookies are firm to the touch, 25 to 30 minutes. Loosen the cookies immediately with a thin spatula and transfer to a rack to cool completely. Repeat with the remaining dough.

CINNAMON ROCK CANDY

Steps:

• Butter the bottom and the sides of a 15-inch x 10-inch x 1-inch rimmed metal sheet pan. Then line with parchment paper, and butter the parchment paper all the way to the edges to prevent the candy from seeping underneath and sticking.
• Over medium-high heat, in a large deep pan mix water, sugar, corn syrup, and food coloring until the sugar begins to dissolve. Use a candy thermometer attached to the side of the pan to get an accurate temperature. (take care not to let the thermometer touch the bottom of the pan)
• Boil until the sugar mixture reaches 300 degrees (hard crack stage) This should take about 20 minutes. Make sure to watch it closely. If the mixture begins to boil too close to the edge of the pan, remove it from the heat, give it a stir, and when the bubbles calm down, return it to the heat.
• Once the mixture reaches 300 degrees (or a little over) remove from heat and stir in the cinnamon oil, working quickly. Try to keep your face away from the hot mixture as it is strong, Make sure to work in a well-ventilated area. Pour the candy into the prepared sheet pan immediately. Then allow it to cool for 4 hours.
• After 4 hours dust the top of the candy with powdered sugar. Next, flip candy over onto a cutting board or another cookie sheet, and remove parchment paper. Return candy back to the original cookie sheet, and use the tip of a sharp knife to break the candy into bite-size pieces.
• Dust with more powdered sugar and store in an airtight container.

RED CINNAMON CANDY

Steps:

• Combine sugar, syrup and water.
• Boil to hard-crack stage.
• Remove from heat, and add cinnamon oil and food coloring.
• Mix well, then pour onto a lightly greased 9x13 cookie sheet.
• Cool.
• While this is cooling, mark pieces with a spatula.
• When cool, break into bite-sized pieces.