Introduction

Fire-Kissed Cinnamon Glass Candy offers a beautiful balance of spicy warmth and glassy sweetness. This classic treat dazzles with its vibrant red hue and crisp texture, perfect for gifting or enjoying as a festive snack.

A rustic wooden bowl filled to the top with shiny amber brown candy pieces that have a smooth, glossy surface and look slightly translucent with tiny bubbles inside. The candy is piled high in an uneven mound, showing different shapes like rounded rectangles and squares, each catching the light with sparkling reflections and warm golden highlights. The bowl sits on a rough wooden surface with soft daylight creating deep shadows and a cozy mood. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups (400 g) granulated sugar
1 cup (240 ml) light corn syrup
½ cup (120 ml) water
1 teaspoon (5 ml) cinnamon oil (or 1 tablespoon cinnamon extract)
1 teaspoon (5 ml) red gel food coloring (optional but recommended for a classic cinnamon look)
¼ cup powdered sugar (for dusting and preventing candies from sticking)
½ teaspoon cream of tartar (optional, helps prevent crystallization)

Instructions

Step 1: Line a large baking sheet with parchment paper or a silicone baking mat. Have heat-resistant gloves or oven mitts nearby for safety. Measure out cinnamon oil (or extract) and food coloring in a small bowl and set aside for quick use.
Step 2: In a heavy-bottomed pan, combine sugar, light corn syrup, water, and cream of tartar if using. Stir gently over medium heat until sugar dissolves. Bring to a boil, then minimize stirring to avoid crystallization. Attach a candy thermometer, ensuring it doesn’t touch the bottom.
Step 3: Cook the syrup until it reaches the hard crack stage—300°F (149°C). This usually takes 10–15 minutes. Avoid stirring but swirl gently if needed. Turn off heat immediately when the right temperature is reached.
Step 4: Remove the pan from heat carefully. Quickly stir in cinnamon oil or extract, followed by red gel food coloring if using. Expect some bubbling or steaming—this is normal.
Step 5: Pour the hot syrup slowly onto the prepared surface, tilting the pan to spread it into a thin layer. Let cool completely at room temperature for 15–20 minutes until hardened. Dust with powdered sugar and break into shards using a knife, mallet, or heavy spoon.

Tips & Variations

Use heat-resistant gloves to prevent burns when handling hot syrup.
If you prefer a milder spice, reduce the cinnamon oil slightly.
Substitute cream of tartar with lemon juice if unavailable; it also helps prevent crystallization.
For a festive twist, sprinkle crushed candy canes or edible glitter over the syrup before it hardens.

Storage

Store your cinnamon glass candy in an airtight container at room temperature for up to two weeks. Keep the candy away from humidity to maintain crispness. If the shards become sticky, lightly dust with powdered sugar before serving. No reheating is necessary.

How to Serve

A close-up view of a small pile of translucent, amber-colored gummy cubes dusted lightly with sugar crystals, stacked unevenly in a shallow white bowl. The gummies have a shiny, slightly sticky texture with some showing small air bubbles inside, and their edges catch the light with a glistening effect. In the blurred background, there are more similar cubes inside another shallow white bowl, all resting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cinnamon instead of cinnamon oil or extract?

Regular ground cinnamon won’t dissolve properly or provide the same intense flavor. Cinnamon oil or extract is recommended for the best taste and aroma.

What should I do if my candy crystallizes or becomes grainy?

Crystallization usually happens if the sugar syrup is stirred too much or if syrup splashes onto the pan’s side. Using cream of tartar and careful stirring minimizes this risk. If crystals form, start over with clean equipment and avoid stirring once boiling begins.