Red Hot Cinnamon Hard Candy is a fiery, sweet treat with a bold cinnamon kick! This homemade candy is perfect for gifting during the holidays, adding a spicy twist to desserts, or simply satisfying your cinnamon cravings. With just a few ingredients and a little patience, you can make beautifully translucent, cinnamon-infused hard candies right at home!
Why You’ll Love This Recipe
- Bold & Spicy – A strong cinnamon flavor with a classic hard candy crunch.
- Easy to Make – Requires just a few simple ingredients.
- Perfect for Gifting – Great for holidays, parties, or special treats.
- Long Shelf Life – Stores well for weeks.
- Customizable – Adjust the spice level or add food coloring for fun variations.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Granulated sugar
- Light corn syrup
- Water
- Cinnamon oil (not extract)
- Red food coloring (optional)
- Powdered sugar (for dusting, optional)
Directions

- Prepare the Baking Surface – Line a baking sheet with parchment paper or grease a heatproof silicone mat.
- Cook the Sugar Mixture – In a heavy-bottomed saucepan, combine sugar, corn syrup, and water. Stir over medium heat until the sugar dissolves.
- Boil to Hard Crack Stage – Without stirring, let the mixture reach 300°F (150°C) on a candy thermometer.
- Add Cinnamon Flavoring – Remove from heat and quickly stir in cinnamon oil and red food coloring (be careful—it may release strong fumes!).
- Pour and Cool – Immediately pour the hot mixture onto the prepared baking sheet. Let it cool until firm.
- Break into Pieces – Once hardened, break the candy into bite-sized pieces and dust with powdered sugar to prevent sticking.
Servings and Timing
- Servings: About 1 pound of candy
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Cooling Time: 30 minutes
- Total Time: 50 minutes
Variations
- Extra Spicy: Add a pinch of cayenne pepper for an even hotter kick.
- Sugar-Free Version: Use a sugar substitute like isomalt.
- Flavored Twist: Try adding vanilla or orange extract for a unique flavor blend.
- Molded Shapes: Pour into silicone molds instead of breaking into pieces.
Storage/Reheating
- Storage: Keep in an airtight container at room temperature for up to 3 weeks.
- Humidity Precaution: Store with a silica gel packet to prevent stickiness.
- Reheating: If candy gets sticky, briefly refrigerate to firm it up.
FAQs
Can I use cinnamon extract instead of cinnamon oil?
No, cinnamon extract is weaker and may not withstand high temperatures.
Why did my candy turn sticky?
Humidity can cause stickiness—store in a dry, airtight container.
What if I don’t have a candy thermometer?
Test by dropping a small amount in cold water—if it hardens instantly, it’s ready.
Can I double the recipe?
Yes! Just make sure to pour it quickly before it starts setting.
Can I use honey instead of corn syrup?
Corn syrup prevents crystallization, but honey may work with a slightly different texture.
How do I make cinnamon lollipops?
Pour the hot mixture into lollipop molds and insert sticks before it sets.
What food coloring should I use?
Liquid or gel red food coloring works best for that classic cinnamon candy look.
Can I use a different flavor?
Yes! Swap out cinnamon for peppermint, cherry, or lemon oil.
How do I prevent bubbles in the candy?
Pour the mixture slowly and avoid stirring once it starts boiling.
Can I add edible glitter or decorations?
Yes! Sprinkle edible glitter or crushed candy before it sets for a fun touch.
Conclusion
Red Hot Cinnamon Hard Candy is a simple yet bold-flavored treat that’s perfect for any occasion. Whether you’re making it for the holidays, as a homemade gift, or just to enjoy a spicy-sweet snack, this recipe delivers an irresistible crunch and warmth. Try it today and enjoy the fiery goodness of homemade cinnamon candy!
PrintRed Hot Cinnamon Hard Candy
This Red Hot Cinnamon Hard Candy is a bold and spicy homemade treat with a fiery cinnamon kick. With just a few simple ingredients, you can make crystal-clear, deep red candy that’s perfect for the holidays, gifting, or snacking any time of year!
- Prep Time: 5 minutes
- Chill Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 50 minutes
- Yield: About 1 pound of candy 1x
- Category: Candy
- Method: Boiling
- Cuisine: American
Ingredients
- 2 cups granulated sugar
- 2/3 cup light corn syrup
- 3/4 cup water
- 1 tsp cinnamon oil (or more for extra heat)
- 1/2 tsp red food coloring (gel or liquid)
- 1/2 cup powdered sugar (for dusting, optional)
Instructions
Step 1: Prepare Your Workstation
- Line a baking sheet with parchment paper or lightly grease it with butter.
- Have a candy thermometer ready.
Step 2: Cook the Candy
- In a heavy-bottomed saucepan, combine sugar, corn syrup, and water over medium heat.
- Stir until the sugar dissolves, then stop stirring and let it boil.
- Heat to 300°F (149°C) (hard crack stage). This will take about 10-15 minutes.
Step 3: Add Flavor & Color
- Remove from heat and carefully stir in cinnamon oil and red food coloring. (Be careful—cinnamon oil is strong and may cause eye irritation!)
- Immediately pour the hot candy onto the prepared baking sheet.
Step 4: Cool & Break the Candy
- Let cool for 30 minutes until fully hardened.
- Use a mallet or knife to break into small pieces.
- Optionally, dust with powdered sugar to prevent sticking.
Notes
- For Extra Heat: Add 1/4 tsp cayenne pepper for a fiery cinnamon bite.
- Alternative Shapes: Pour into silicone molds for fun candy shapes.
- Storage: Store in an airtight container at room temperature for up to 3 months.