Family-Favorite Cinnamon Candy Recipe

Family-Favorite Cinnamon Candy Recipe
Family-Favorite Cinnamon Candy Recipe photo by Taste of Home
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Family-Favorite Cinnamon Candy Recipe

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I have fond memories of standing at my grandmother's stove with my mom and my aunts, helping to make this cherished recipe. Now I share the tradition with my kids. —Wendy Hagan, Oak Grove, Louisiana
MAKES:
56 servings
TOTAL TIME:
Prep:10 min. Cook: 40 min. + cooling
MAKES:
56 servings
TOTAL TIME:
Prep:10 min. Cook: 40 min. + cooling

Ingredients

  • 1 tablespoon butter
  • 3-3/4 cups sugar
  • 1-1/4 cups light corn syrup
  • 1 cup water
  • 3 packages (6 ounces each) Red Hots
  • 1/4 cup confectioners' sugar

Directions

Grease two 15x10x1-in. pans with butter.
In a large heavy saucepan, combine sugar, corn syrup and water. Bring to a boil over medium heat, stirring constantly to dissolve sugar. Add Red Hots; return to a boil, stirring carefully until Red Hots are melted, about 10 minutes. (Mixture will be very hot; wear an oven mitt while stirring to prevent burns.) Cook, without stirring, until a candy thermometer reads 300° (hard-crack stage).
Remove from heat. Immediately divide mixture between prepared pans; cool completely, about 1 hour.
Break candy into pieces. Place confectioners' sugar in a large resealable bag. In batches, add candy and toss to coat lightly. Yield: 3-1/2 pounds.
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Originally published as Family-Favorite Cinnamon Candy in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p79

  • 1 tablespoon butter
  • 3-3/4 cups sugar
  • 1-1/4 cups light corn syrup
  • 1 cup water
  • 3 packages (6 ounces each) Red Hots
  • 1/4 cup confectioners' sugar
  1. Grease two 15x10x1-in. pans with butter.
  2. In a large heavy saucepan, combine sugar, corn syrup and water. Bring to a boil over medium heat, stirring constantly to dissolve sugar. Add Red Hots; return to a boil, stirring carefully until Red Hots are melted, about 10 minutes. (Mixture will be very hot; wear an oven mitt while stirring to prevent burns.) Cook, without stirring, until a candy thermometer reads 300° (hard-crack stage).
  3. Remove from heat. Immediately divide mixture between prepared pans; cool completely, about 1 hour.
  4. Break candy into pieces. Place confectioners' sugar in a large resealable bag. In batches, add candy and toss to coat lightly. Yield: 3-1/2 pounds.
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Originally published as Family-Favorite Cinnamon Candy in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p79

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