Hard Candy

Updated: Dec 31, 2019

I love Christmas and I also love traditions. I can remember my mom making hard cinnamon candy around the holidays. I’d watch her as she measured the sugar to get it just right.... I’d always get the first sample.. Oh the wonderful memories.

Here‘s what you'll need.


1 cup Water

3 3/4 cup Sugar

1 1/4 cup Light Corn Syrup

1 teaspoon Food Coloring (Optional) I use 10 drops of an all natural food coloring. Google it.

20 drops of Cinnamon Essential Oil (30 for spicy) make sure you an oil labeled for internal use.

1/2 cup of Powdered Sugar

Candy thermometer

Cover a cookie sheet/pan (15 inch x 10 inch x 1 inch rimmed metal sheet pan

in tin foil and grease lightly with butter, oil, or cooking spray, set aside.

In a large deep sauce pan combine water, sugar, corn syrup, and food coloring. Mix over medium high heat until sugar starts to dissolve. Attach a candy thermometer to the side of the pan making sure it does not touch the bottom of pan for an accurate temperature.

Continue to boil until sugar mixture reaches 300 degrees (hard crack stage) about 20 minutes. Watch closely, if mixture starts to boil to close to the edge of pan remove from heat, and stir until bubbles subside. Then return to medium high heat. It's better to slightly be over 300°F than under for candy to set properly.

Once mixture reaches 300 degrees, remove from heat and stir in the cinnamon oil, working quickly.

Pour immediately into prepared pan. Allow to cool for ONE hour.

Break up candy with the butt of a butter knife or something hard and heavy. Dust with powdered sugar and store in a airtight container. You can also break up the candy and place it in a large ziplock bag with the powdered sugar in there, shake to coat.


Always a good idea to keep a cold bowl of water nearby incase any hot sugar mixture gets on your skin. It is extremely hot, and will burn your skin. I recommend keeping children out of the kitchen while making, just to be safe.

Email Nikki: nikki@eoTalkRadio.com

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