Best 20 Cinnamon Candy Recipes

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:

• 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.

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.

CINNAMON CANDY POPCORN

Steps:

• Place popcorn in a large bowl; set aside. In a large saucepan, combine the butter, corn syrup and candies; bring to a boil over medium heat, stirring constantly. Boil for 5 minutes, stirring occasionally. Pour over popcorn and toss to coat. , Transfer to 2 greased 15x10x1-in. baking pans. Bake at 250° for 1 hour, stirring every 15 minutes. Remove from pans and place on waxed paper to cool. Break apart; store in airtight containers.

HOT CINNAMON CANDY COVERED APPLES

Steps:

• Line a cookie sheet with aluminum foil and sprinkle it with confectioners' sugar.
• Remove stems from apples and rinse them thoroughly. Spear each apple through the bottom with a rounded wooden craft stick. Dry thoroughly and set aside.
• In a large saucepan bring water, sugar and corn syrup to a boil. Reduce heat to medium-high. Continue to boil, stirring so as not to burn, until mixture reaches 300 degrees F (150 degrees C). Remove from heat, and while stirring, add food coloring and cinnamon oil.
• Working quickly, dip each apple into the candy mixture, coating well. Place apples on prepared cookie sheet to cool. Refrigerate for 2 hours.

CINNAMON RED-HOT CANDY STEWED APPLES

Steps:

• Cut peeled & cored apples into wedges.
• Place the apple wedges into a large enameled cast-iron pot or Dutch oven. Add water and cinnamon candies.
• Over medium-high heat, bring to a boil, stirring constantly.
• Reduce the heat to medium, stirring constantly until the candies have dissolved and apples are soft but not mushy. Continue to boil until 1/2 cup of the liquid remains. Taking care not to break up the apples. The more concentrated the liquid, the more intense the color and flavor of the apples.
• Serve warm or at room temperature.

CINNAMON CANDY APPLESAUCE

Steps:

• Peel/slice/core apples. I use my peeler/slicer/corer device. Put apples in bowl, sprinkle lemon juice and fruit fresh.
• Repeat process, till apples are finished peeled and cut up.
• Place some in blender, alittle of the water, some of the cinnamon imperial candies and 2 tbs lemon juice.
• Blend at one of the higher speeds, till blended.
• Pour in crock pot or dutch oven.
• Note: I make several different batches at once. One in the dutch oven on medium-high heat and the other in the crock pot. Cook till hot.
• Repeat process till apples, water, cinnamon candies have been blended.
• Pour in crock pot or dutch oven, add 1 cup sugar.
• Meanwhile while applesauce is cooking, wash canning jars, lids, and bands. Sterilize in hot water.
• Take out a few jars at a time, pour in applesauce, put lids and bands on. Put in hot water bath for 25 minutes.

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.

CINNAMON CANDY APPLE SALAD

Steps:

• In a medium bowl, add boiling water to the cherry gelatin and stir to dissolve. Carefully add the cinnamon candies. Let them sit for a minute, then stir to dissolve the candies into the gelatin mixture. Once they are fully dissolved, add the cold water. Allow the mixture to sit for ten minutes to come to room temperature.
• At room temperature, mix in the apples, celery, and walnuts. Pour gelatin mixture into a decorative mold or serving bowl and refrigerate overnight to set.

"HITYL?" CINNAMON CANDY SAUCE

Steps:

• Put water & cinnamon candies in a small saucepan over med heat.
• When the candies begin to melt, reduce heat & simmer till candies are fully melted & a has sauce formed.
• Stir constantly & add water (or more candies) as desired, but don't get the sauce too thin.
• Done!
• NOTE: You can add 2 tbsp of real honey or a good maple syrup for a more syrup sauce -- or you can make a buttery version & melt the candies in butter over very low heat.
• SERVING OPTIONS: Add sweet cinnamon flavor to your hot tea, coffee, apple juice, oatmeal, rice pudding, yoghurt or favorite smoothie & butter cream icing -- Use pastry brush to add sauce to breads, cinnamon toast or French toast -- Drizzle over vanilla ice cream! -- Make a kid pleaser cheese ball or spread for graham crackers using cream cheese & crushed Nestles Crunch candy bars -- Mix w/cream cheese & drained crushed pineapple to put on a biscuit, bagel, English muffin or breakfast/dessert tortilla wrap & pinwheels -- Use as glaze for cakes -- Mix w/melted butter & add to your favorite apple crisp, pie or 1 of those prepare the nite before & bake French toast dishes -- Give as a food gift -- Take along on your next camping trip -- See what I mean? The options are endless! Somebody stop me! I'm outta control here!

OLD-FASHIONED CINNAMON CANDY APPLE PIE

Steps:

• Cut lard into flour and salt, mix with enough ice water to hold together.
• Roll out half of dough and line an 8 or 9" pie pan. Roll another circle for top with other half.
• In large mixing bowl, stir together filling ingredients except apples and candies.
• Fold in apples well.
• Turn into pastry-lined pan and dot with butter.
• Sprinkle with 2 Tbl. cinnamon candies.
• Cover with top crust and seal edges.
• Cut slits in top, brush with milk.
• Sprinkle with a little sugar.
• Bake about 1 hour at 350 degrees.

HARD CINNAMON CANDY

Steps:

• 1. Items you will also need: sheet pan to pour the candy on to cool/harden parchment paper to line pan powdered sugar to sprinkle on parchment so candy doesn't stick Mix sugar, water and corn syrup in a heavy pot. Over medium heat, stir til sugar is dissolved Bring to a boil and cook to the desired candy stage. Remove from heat and add food coloring and cinnamon oil. CAUTION - keep your head back so that the steam from adding the oil doesn't choke you or make you pass out from losing your breath. Cinnamon oil is very strong! Stir and pour onto your powdered sugar sprinkled, parchment lined pan.
• 2. http://snackcupsandsmiles.blogspot.com/2012/12/hard-cinnamon-candy.html

CHRISTMAS CINNAMON CANDY

Steps:

• 1. Bring syrup, sugar, and water to a boil.
• 2. Cook to 300 degrees add oil and food coloring. Mix and pour onto cookie sheet covered with foil.
• 3. Score with a knife or pizza cutter into little pieces as soon as it cools about 5 minutes.
• 4. Sprinkle with powdered sugar break into pieces when cool.

CINNAMON ROCK CANDY RECIPE - (4.5/5)

Steps:

• Bring sugar, corn syrup and a dash of salt to a boil and let boil until it reads 300 degrees on a thermometer or reaches hard-crack stage. Remove from heat and stir in food coloring and cinnamon oil. Immediately pour onto a parchment lined pie pan or 8X8 in. pan. Once it cools completely and is hard, gently tap on the candy to crack it. Place candy pieces in a zip lock bag and pour a spoonful of powdered sugar in. Seal the bag and shake to coat the candy. This recipe will also make about 12 hard suckers. Just pour into sucker molds placed on parchment paper instead of pouring into a pan.

CINNAMON ROCK CANDY

Steps:

• 1. Line a 15-in. x 10-in. x 1-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. Yield: about 2 pounds. Editor's Note: Cinnamon oil can be found in some pharmacies or at kitchen and cake decorating supply stores. We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

CINNAMON GLASS CANDY

Steps:

• 1. On low heat, cook sugar, Karo and water until sugar is dissolved.
• 2. Once sugar is dissolved, heat rapidly without stirring to 285 degrees.
• 3. Remove from heat and stir in food coloring and cinnamon oil.
• 4. Quickly pour mixture into greased cookie sheet, spread thin and allow to cool.
• 5. Once cool, break into pieces and add to ziplock bag with powdered sugar to prevent sticking.

CINNAMON ROCK CANDY

Steps:

• Line a 15-in X 10-in X 1-in baking pan with foil and butter the foil; 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 thermometer reads 300F (hard-crack stage), about 25 minutes.
• Remove from the heat; stir in cinnamon oil (keep face away from mixture as odor is very strong). Immediately pour onto prepared pan. Cool completely, about 45 minutes.
• Break into pieces using the edge of a metal mallet. Sprinkle both sides of candy with confectioner's sugar. Store in airtight containers.

CINNAMON CANDY

Steps:

• in a sauce pan, bring syrup and sugar to the hard- crack stage, to about 300 to 310 degrees.
• Add cinnamon oil and food coloring.
• Stir quickly and pour into a well greased pan.
• Let candy harden.
• Crack into pieces and coat with powdered sugar.

CINNAMON CANDY CANE COOKIES

Steps:

• Preheat oven to 375°. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour and salt; gradually beat into creamed mixture. , Divide dough in half. Mix Red Hots and cinnamon into one half; tint with food coloring if desired. Shape 1-1/2 teaspoons plain dough into a 4-1/2-in. rope. Shape 1-1/2 teaspoons red dough into a 4-1/2-in. rope. , On an ungreased baking sheet, place ropes side by side; press together lightly and twist. Curve top of each cookie down to form handle of cane. Repeat with remaining plain and red dough, placing 2 in. apart on baking sheets. Sprinkle with coarse sugar., Bake 7-10 minutes or until lightly browned. Cool on pans 1 minute. Remove to wire racks to cool.

CINNAMON CANDY POPCORN

Steps:

• 1. place popcorn in large bowl and set aside
• 2. in a large sause pan combine butter,corn syrup,and candies and bring to a boil over med heat.... sirring constatly
• 3. boil for 5 min, sirring occatitonaly
• 4. pour over popcorn and mix thoughtly...... turn popcorn into 2 greased pans 15-x10in.x 1in baking pans
• 5. bake at 250 for and hour sirring every 15 mins.... remove from pans and place on wax paper to cool.. break apart and store in air tight containers or zip lock bags....