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Cinnamon Candy

From a vintage recipe box found at an estate sale

As written on the card

Cinnamon Candy

4 c sugar

2 c water

1½ c white corn syrup

Do not stir before or during cooking. Boil rapidly to hard crack stage. Put 1 to 1½ tsp. red food coloring 1 to 1½ tsp. cinnamon oil. Pour onto lightly greased pan. Score or cut while setting.

(You can take out the cinnamon oil and put any kind of flavoring in)

Cinnamon Candy

Bright red cinnamon hard candy, the kind once made for Christmas

Hard candyHard-crack stageNo stirring

Ingredients

  • 4 cups sugar
  • 2 cups water
  • 1½ cups white corn syrup
  • 1 to 1½ teaspoons red food coloring
  • 1 to 1½ teaspoons cinnamon oil (or any candy flavoring)

Method

  1. Boil: Combine the sugar, water and corn syrup. Do not stir before or during cooking. Boil rapidly to the hard-crack stage.
  2. Color and flavor: Add the red food coloring and cinnamon oil.
  3. Pour and score: Pour onto a lightly greased pan. Score or cut into pieces while it sets.
Our suggestion (our note, not part of the card)
  • Hard crack is 300 to 310°F on a candy thermometer.
  • Use cinnamon oil sold for candy making, not cinnamon extract, and don’t lean over the pot when you add it: the fumes are strong.

Recognize this handwriting or recipe? We’d love to know who wrote it.