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Line a 15x10x1-in. pan with foil; butter the foil and set aside. In a large heavy saucepan, combine water, sugar, corn syrup and food coloring. Bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes to dissolve sugar crystals. Uncover; cook on medium-high heat, without stirring, until a candy thermometer reads 300.

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Prepare a 13" x 9" cookie sheet. Grease the pan then put a sheet of parchment paper on the bottom and then grease the top of the parchment paper. Can use cooking spray. In a medium-sized heavy saucepan combine the sugar, water, and corn syrup and bring to a boil over medium heat, stirring occasionally.

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How To Make Cinnamon Candy: ***For complete recipe instructions, see the recipe card below. First, butter the bottom of a 13×18-inch baking sheet and line it with parchment paper, and then butter the top of the parchment paper. Next, mix the water, corn syrup, sugar, and food coloring until the sugar dissolves in a large deep pot over medium.

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2. cinnamon cassia oil. Cinnamon is one of the most popular spices in the world and has been used for centuries in cooking and baking. It is also a key ingredient in many candies and other sweet treats. Cinnamon comes from the bark of cinnamon trees, and it is harvested by stripping off the outer layer of the tree.

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How To Make Cinnamon Hard Candy Recipe. Step 1. Use the butter to coat the 15-inchx10-inchx1-inch jelly roll pan. Use parchment paper to line the pan and then grease again with butter. Add the sugar, corn syrup water, and food coloring into a large saucepan and combine over medium heat until it comes to a boil.

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Using a candy thermometer, monitor the temperature of your mixture as it boils. Continue stirring until the mixture reaches 300°F (149°C) which is your hard crack stage (between 300 - 310°F). Remove the sugar mix from the burner and add cinnamon oil and food coloring. Stir to combine.

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Instructions. Grease a 15"x10"x1" baking sheet (jelly roll pan) with butter. Line the baking sheet with parchment paper and then butter the parchment paper also. In a large saucepan, add the sugar, corn syrup, water, and food coloring. Stir mixture, cover, and heat over medium heat until boiling (stirring occasionally).

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Our Cinnamon Oil Flavoring Extract will bring back those fond memories when added to your recipes. Wholesale customers please login for wholesale pricing. (0) 4518 Aurelius Road. Lansing, Michigan 48910. [email protected]. (517) 882-0215. 1-800-862-8620. Fax: (517) 882-0507.

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Cinnamon oil is available as an essential oil and as a food-grade oil. It can also be found as an ingredient in sugar-free gum, hard candy, tea, and in commercially prepared baked goods.

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Increase heat to high and let candy mixture come to a boil until it reaches 300 degrees F (hard crack stage) on a candy thermometer. Remove from heat and stir in food coloring and cinnamon oil. Keep face away from steam and handle cinnamon oil carefully, it can irritate skin with direct contact. Immediately pour candy mixture onto foil lined.

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Instructions. Line a cookie sheet with aluminum foil. Spray lightly with non-stick cooking spray. In a four cup, microwave safe glass measuring cup, stir together corn syrup and sugar until well combined. Cover tightly with a piece of plastic wrap. Cook in microwave on high power for four minutes.

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Butter the Pan - First Step. First, butter the bottom and the sides of a 15-inch x 10-inch x 1-inch rimmed metal sheet pan. Next, line the sheet pan with parchment paper, and butter the paper all of the way to the edges so the candy does not seep under it and stick. Do not substitute wax paper!

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The concentrations of lead in the ground cinnamon products ranged from 2 to 3.4 parts per million, according to the FDA; the concentrations of lead found in the cinnamon applesauce pouches were.

Homemade Cinnamon Hard Candy Cupcakes and Cutlery

Immediately stir in food coloring and cinnamon oil (stand back from pot when adding oil, as it can sting your eyes and nose). Stir until bubbles are gone from mixture, about 1 minute. 2. Transfer to prepared baking sheet. Let stand at room temperature 1 hour. Crack into pieces and package immediately in cellophane bags or an airtight container.

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Place about ¼-⅓ cup of powdered sugar in a 1-gallon sized freezer bag. Put the candy in the freezer bag and give it a gentle shake until the candy is coated by the powdered sugar. NOTE- This keeps the candy from sticking together and soaks up the cinnamon oil that may be on the surface of the candy pieces.