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These Red-Hot Candies give you a bold burst of cinnamon in every bite. They're chewy, soft treats that cinnamon fans won't be able to resist. We've taken old-school candy-making and given it a fresh spin. The bright red color and zingy flavor make these goodies perfect for holiday gatherings or anytime you want to spice up your candy collection.
A Fiery Sweet Journey
I still remember my first attempt at these candies. I couldn't believe how cinnamon completely changes regular caramel into something special. There's real magic in watching the mixture turn that gorgeous red shade while filling your home with those sweet and spicy smells. Making these has become part of my holiday routine now. It adds something different to traditional candy crafting.
Your Ingredient List
- Granulated Sugar: 2 cups, creating the sweet foundation.
- Corn Syrup: 1 cup, helps keep your candies soft and chewy.
- Heavy Cream: 1 cup, gives that smooth, rich taste.
- Butter: 1/2 cup, unsalted and room temperature for better texture.
- Cinnamon Oil: A few drops, delivers that fiery cinnamon kick.
- Red Food Coloring Gel: Optional, adds that eye-catching color.
Cooking Instructions
- Get Your Pan Ready
- Take an 8×8-inch pan and put parchment paper in it. Make sure the paper hangs over the sides so you can lift everything out later. Rub a little butter on the paper.
- Mix Your Stuff
- Put 2 cups of sugar, 1 cup of corn syrup, and 1 cup of heavy cream in a thick-bottomed pot. Stir it on medium heat until you can't see sugar crystals anymore.
- Cook It Up
- Let the mixture bubble while you keep stirring. Slowly add 1/2 cup of softened butter. Stick a candy thermometer in and cook until it hits 245°F (118°C).
- Add Flavor and Color
- Take it off the heat. Put in a few drops of cinnamon oil and some red food coloring. Stir until everything looks the same color.
- Cool and Slice
- Pour everything into your prepared pan. Let it cool all the way at room temperature before you cut it into pieces.
Tips For Success
After making tons of these treats, I've learned that getting things exactly right really counts. You'll need a good candy thermometer to nail that perfect chewy texture every time. I like to play around with the cinnamon oil amounts. Sometimes I'll make them super spicy, other times I'll tone it down. And don't rush the cutting step - cooling them a bit in the fridge first makes slicing so much easier and neater.
Final Touches
My favorite part is giving these candies away. I wrap each piece in wax paper and twist the ends to keep them fresh. They're great as gifts, especially around Christmas when that bright red color looks so festive. Just make sure you warn folks about the cinnamon punch! It's always fun watching people's faces light up when they taste that unexpected spicy kick.
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Frequently Asked Questions
- → Why should you keep stirring the mix?
- If you don't stir often, the caramel can stick to the pan or even burn. Plus, it helps it cook evenly for the perfect texture.
- → How can you check if it's set?
- Once refrigerated, the candies should feel firm but not hard. Leaving them at room temperature for a few minutes helps cut them easily.
- → What's the point of wrapping in wax paper?
- It keeps the candies from sticking together, simplifies storage, and makes gifting easier by keeping them fresh and tidy.
- → Why let them sit before slicing?
- Letting them soften a little makes cutting easier and prevents cracks or sticking to your knife.
- → How precise should the temperature be?
- Reaching 240 degrees is key to getting the right texture. Use a candy thermometer since even a tiny temperature change can make a big difference.