This old-fashioned hard candy tastes exactly like you remember. It's spicy, sweet, and looks like beautiful red stained glass. Perfect for holiday gifting or filling a candy dish, this recipe is simple to make as long as you have a candy thermometer.
Prep the pan. Butter a 15x10x1-inch rimmed baking sheet. Line it with parchment paper, then butter the parchment paper to ensure the candy doesn't stick.
Dissolve the sugar. In a large, deep saucepan, combine the water, sugar, corn syrup, and food coloring. Stir over medium-high heat just until the sugar dissolves and the mixture looks clear.
Boil to Hard Crack Stage. Attach a candy thermometer to the side of the pan (ensure tip doesn't touch the bottom). Let the mixture boil—without stirring—until it reaches exactly 300°F. This usually takes about 20 minutes.
Add flavoring. Remove the pan from the heat. Immediately stir in the cinnamon oil. Stand back while stirring, as the steam will be very strong!
Pour and cool. Pour the hot syrup onto the prepared baking sheet. Let it sit at room temperature until completely cool and hard, about 4 hours.
Crack. Dust the top of the solid candy with powdered sugar. Turn it out onto a cutting board, peel off the parchment, and break into pieces using a meat mallet or hammer. Toss pieces in more powdered sugar to prevent sticking.
Notes
Weather Tip: Do not make this on a rainy or humid day, or the candy will not harden properly. Cleaning Tip: To clean the hardened sugar out of your pot, simply fill it with water and boil it on the stove for a few minutes to melt the residue.