Fire-Kissed Cinnamon Glass Candy Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
