Cinnamon discs are a classic hard candy with a fiery, sweet kick that slowly dissolves on the tongue. This recipe creates glossy, glass-like candies with a deep cinnamon flavor that comes from both ground cinnamon and cinnamon extract. The process is straightforward, and the result is a satisfying, long-lasting treat that’s perfect for sharing or gifting.
Ingredients
- 2 cups (400 g) granulated sugar
- 1 cup (240 ml) light corn syrup
- 1/2 cup (120 ml) water
- 1 teaspoon ground cinnamon
- 1 teaspoon cinnamon extract (or 1/2 teaspoon more ground cinnamon)
- 1/2 teaspoon red food coloring (gel or liquid, optional)
- 1/4 teaspoon cream of tartar (optional, helps prevent crystallization)
- Powdered sugar for dusting (optional)
Instructions
- Prepare a baking sheet by lining it with a silicone mat or parchment paper. Have a candy thermometer ready.
- In a heavy-bottomed saucepan, combine the sugar, corn syrup, water, ground cinnamon, and cream of tartar (if using). Stir gently with a wooden spoon until the sugar is mostly dissolved.
- Place the pan over medium-high heat. Bring the mixture to a boil, then stop stirring. If sugar crystals splash onto the sides of the pan, wipe them away with a wet pastry brush.
- Clip a candy thermometer to the side of the pan, making sure the tip is submerged but not touching the bottom. Cook without stirring until the temperature reaches 300°F (149°C), the hard-crack stage. This will take about 15–20 minutes.
- Once the mixture reaches 300°F (149°C), remove the pan from heat immediately. Stir in the cinnamon extract and red food coloring (if using) carefully—the mixture will bubble and steam.
- Let the mixture sit for 2–3 minutes until the bubbles subside. Then, carefully pour it onto the prepared baking sheet. Do not spread it with a spatula; let it flow naturally.
- Allow the candy to cool completely at room temperature, without moving it, for at least 45 minutes. It will harden into a brittle sheet.
- Once fully set, break the candy into shards with your hands or a kitchen mallet. If you prefer neat discs, use a round cookie cutter to stamp out circles while the candy is still warm but slightly pliable (about 5 minutes after pouring).
- If the candy becomes sticky, dust the pieces lightly with powdered sugar before storing.
Tips
- Use a candy thermometer: The final temperature is crucial. If you undercook, the candy will be chewy; if you overcook, it may taste burnt. A digital thermometer gives the most accurate reading.
- Prevent crystallization: Do not stir the syrup after it starts boiling. Stirring can cause sugar crystals to form, making the candy grainy. Adding cream of tartar also helps.
- Work quickly but carefully: The hot syrup is extremely hot (300°F/149°C) and can cause severe burns. Keep children and pets away, and use oven mitts when handling the pan.
- Substitute corn syrup: If you don’t have corn syrup, you can use an equal amount of honey or glucose syrup, but the flavor and texture will change slightly. Honey adds its own flavor and may make the candy more prone to absorbing moisture.
Serving Suggestions
Serve cinnamon discs as a standalone candy after dinner, or crush them and sprinkle over ice cream or yogurt for a spicy crunch. They also make a lovely homemade gift when packed in a decorative tin or cellophane bag tied with ribbon.
Variations
- Spiced discs: Add 1/4 teaspoon of nutmeg or cardamom along with the cinnamon for a warmer spice profile.
- Chili-cinnamon discs: Stir in 1/4 teaspoon of cayenne pepper with the cinnamon for a sweet-heat kick.
- Apple-cinnamon discs: Replace the water with apple juice and reduce the cinnamon extract to 1/2 teaspoon for a fruity twist.
- Lollipops: Pour the hot syrup into lollipop molds and insert sticks before it sets for a fun, portable version.
Storage and Reheating
Store cinnamon discs in an airtight container at room temperature, separated by layers of parchment paper. They will keep for up to 3 weeks if kept dry and away from humidity. Do not refrigerate, as moisture will make them sticky. If the candy becomes sticky, you can re-crisp it by placing it in a 200°F (93°C) oven for 5–10 minutes, then cooling again. However, reheating may alter the texture slightly.
Frequently Asked Questions
Why did my candy turn out cloudy or grainy?
This usually happens if the syrup was stirred after boiling, or if sugar crystals from the sides of the pan fell back into the mixture. To avoid this, wipe the sides with a wet brush and resist stirring once boiling starts.
Can I make this without a candy thermometer?
Yes, but it’s risky. You can use the cold-water test: drop a small amount of syrup into a bowl of ice water. If it forms hard, brittle threads that snap, it’s at the hard-crack stage. However, a thermometer is far more reliable.
Why is my candy sticky even after cooling?
Stickiness often means the candy didn’t reach 300°F (149°C), or it absorbed moisture from the air. Ensure you cook to the correct temperature and store in an airtight container. If humidity is high, consider adding a food-safe desiccant packet to the storage container.
Can I use ground cinnamon instead of extract?
Yes, you can increase the ground cinnamon to 1 1/2 teaspoons, but the extract gives a cleaner, more intense flavor without adding graininess. Ground cinnamon can make the candy slightly cloudy.
How do I make neat discs instead of shards?
Pour the hot syrup onto a silicone mat and let it cool for about 5 minutes until it’s pliable but not set. Then use a round cutter to stamp out discs. Work quickly, as the candy hardens fast. You can also use a lollipop mold for perfectly uniform shapes.
Is this candy safe for children?
Yes, but hard candy is a choking hazard for children under 4 years old. Always supervise older children while they eat it.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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