Fire-Kissed Cinnamon Glass Candy Recipe

Introduction

Fire-Kissed Cinnamon Glass Candy is a vibrant, spicy treat that shatters delightfully with every bite. This homemade confection combines the warmth of cinnamon with the satisfying crunch of glass-like candy, perfect for gifting or enjoying yourself.

Ingredients

• 2 cups (400 g) granulated sugar
• 1 cup (240 ml) light corn syrup
• ½ cup (120 ml) water
• 1 teaspoon (5 ml) cinnamon oil or 1 tablespoon cinnamon extract
• 1 teaspoon (5 ml) red gel food coloring (optional but recommended)
• ¼ cup powdered sugar (for dusting)
• ½ teaspoon cream of tartar (optional, helps prevent crystallization)

Instructions

1. Step 1: Prepare your work area by lining a large baking sheet with parchment paper or a silicone mat. Have heat-resistant gloves or oven mitts ready for safety. Pre-measure the cinnamon oil (or extract) and red gel food coloring in a small bowl and set them aside.
2. Step 2: In a heavy-bottomed saucepan, combine the granulated sugar, light corn syrup, water, and cream of tartar (if using). Stir over medium heat with a silicone spatula or whisk until the sugar dissolves completely, then bring the mixture to a boil.
3. Step 3: Attach a candy thermometer to the side of the pan, ensuring the tip is submerged but not touching the bottom. Allow the syrup to cook undisturbed until it reaches 300°F (149°C), the hard crack stage. Avoid stirring during this time to prevent crystallization.
4. Step 4: Remove the pan from the heat while wearing gloves. Quickly stir in the cinnamon oil (or extract) and red gel food coloring if using. The mixture may bubble or steam—this is normal. Work quickly as the candy cools fast.
5. Step 5: Carefully pour the hot syrup onto the prepared baking sheet, tilting the pan to spread it evenly into a thin layer. Let the candy cool at room temperature for 15–20 minutes until fully hardened. Once set, dust the surface lightly with powdered sugar.
6. Step 6: Use a sharp knife, mallet, or the back of a heavy spoon to break the candy into shards. Enjoy your spicy, crunchy Fire-Kissed Cinnamon Glass Candy!

Tips & Variations

• If you can’t find cinnamon oil, pure cinnamon extract is a great substitute, though the flavor will be slightly milder.
• Red gel food coloring adds a classic look but can be omitted if preferred for a clear candy.
• To prevent sticking, dust your hands lightly with powdered sugar before handling the candy shards.
• For an extra spicy kick, add a pinch of cayenne pepper to the syrup before cooking.

Storage

Store the cooled candy shards in an airtight container at room temperature, separated by parchment paper to prevent sticking. The candy will keep well for up to 2 weeks. If the candies soften, briefly re-crisp them in a low oven (about 250°F/120°C) for 5 minutes, then cool completely before storing again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cinnamon instead of cinnamon oil or extract?

Ground cinnamon does not work well in candy syrup because it doesn’t dissolve and can create a gritty texture. It’s best to use cinnamon oil or extract for smooth, intense flavor.

What if my candy crystallizes while cooking?

Crystallization happens if sugar crystals form on the sides of the pan and fall back into the syrup. To avoid this, don’t stir once boiling begins and consider adding cream of tartar. If crystals form, try wiping down the pan sides with a wet pastry brush during cooking.

Fire-Kissed Cinnamon Glass Candy Recipe

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★★★★★

4.6 from 763 reviews

Fire-Kissed Cinnamon Glass Candy is a beautifully translucent, crunchy, and spicy confection that combines the warm flavors of cinnamon oil with a classic hard candy texture. This candy is made by cooking sugar syrup to the perfect hard crack stage, then infusing it with cinnamon and a touch of red food coloring for that iconic glassy, fiery appearance. Perfect for gifting or enjoying as a sweet spicy treat, this candy balances sweetness with a fiery cinnamon kick.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: About 30 pieces of glass candy 1x
• Category: Candy
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 cups (400 g) granulated sugar
• 1 cup (240 ml) light corn syrup
• ½ cup (120 ml) water
• 1 teaspoon (5 ml) cinnamon oil or 1 tablespoon cinnamon extract
• 1 teaspoon (5 ml) red gel food coloring (optional but recommended)
• ½ teaspoon cream of tartar (optional)

For Dusting

• ¼ cup powdered sugar

Instructions

1. Prep Your Work Area: Line a large baking sheet with parchment paper or a silicone baking mat for the candy to cool on. Keep heat-resistant gloves or oven mitts nearby as you’ll be working with very hot syrup. Pre-measure the cinnamon oil or extract and the red gel food coloring in a small bowl for quick addition later.
2. Combine Sugar, Corn Syrup, and Water: In a heavy-bottomed saucepan, add the granulated sugar, light corn syrup, and water. If using, stir in the cream of tartar to prevent crystallization. Heat over medium heat, stirring gently with a silicone spatula or whisk until the sugar dissolves completely, being careful not to scorch the mixture.
3. Bring to a Boil and Monitor Temperature: Once the mixture begins to simmer, stop stirring to avoid crystallization. Clamp a candy thermometer onto the saucepan with the bulb immersed in the syrup but not touching the bottom. Let the syrup boil until it reaches the hard crack stage at 300°F (149°C), which usually takes 10–15 minutes. Gently swirl the pan if needed, but do not stir.
4. Add Flavor and Color: Remove the saucepan from heat immediately when the temperature hits 300°F (149°C). Wearing gloves, quickly stir in the cinnamon oil or extract; the mixture may bubble vigorously. Add the red gel food coloring and mix swiftly but carefully as the syrup will cool fast.
5. Pour and Cool: Carefully pour the hot syrup onto the prepared baking sheet or silicone mat, tilting it to spread the syrup into a thin, even layer. Allow the candy to cool completely at room temperature for 15–20 minutes without moving the tray.
6. Break Into Pieces: Once hardened, sprinkle a light dusting of powdered sugar over the surface to prevent stickiness. Use a sharp knife, mallet, or the back of a heavy spoon to break the candy into shards. Store in an airtight container to keep fresh.

Notes

• Use heat-resistant gloves to handle hot syrup safely and avoid burns.
• Cream of tartar is optional but helps prevent sugar crystallization for smoother candy.
• Do not stir the syrup once boiling to avoid grainy texture from sugar crystals.
• Red gel food coloring is optional but gives the candy its classic cinnamon glass appearance.
• Store candies in a cool, dry place in an airtight container to maintain crispness.
• Work quickly when adding flavor and color, as syrup cools fast and hardens.

Keywords: cinnamon glass candy, hard candy recipe, cinnamon candy, homemade candy, spicy candy, glass candy