30-Minute Homemade Red Hot Cinnamon Hard Candy
Bold cinnamon hard candy made with melted Red Hots candies creates an intense, fiery sweet treat perfect for candy lovers who enjoy heat. This nostalgic confection delivers serious cinnamon punch in every piece, making it ideal for holidays, gift giving, or whenever you crave that distinctive Red Hots flavor in homemade form. The candy reaches hard-crack stage for satisfying snap and crunch, while a light dusting of confectioners sugar prevents sticking and adds subtle sweetness to balance the spicy kick.
Ingredients
- 1 tablespoon butter
- 3 cups sugar
- 1 cups light corn syrup
- 1 cup water
- 3 packages (6 ounces each) Red Hotsother cinnamon hard candies1:1spicysweet
may affect color and heat level
- ¼ cup confectioners sugar
Instructions
- 1
Grease two 15x10x1-inch pans with butter
- 2
Combine sugar, corn syrup and water in a large heavy saucepan
- 3
Bring to a boil over medium heat, stirring constantly to dissolve sugar
- 4
Add Red Hots and return to a boil, stirring carefully until melted, about 10 minutes
- 5
Cook without stirring until candy thermometer reads 300 degrees
- 6
Remove from heat and immediately divide mixture between prepared pans
- 7
Cool completely, about 1 hour
- 8
Break candy into pieces
- 9
Place confectioners sugar in a large resealable bag and toss candy in batches to coat lightly
Tips
Wear an oven mitt while stirring the hot candy mixture to prevent burns from splattering
Use a candy thermometer for accuracy - hard-crack stage at 300 degrees is crucial for proper texture
Work quickly when dividing the hot mixture between pans as it sets rapidly
Good to Know
Store in airtight container at room temperature for up to 2 weeks
Can be made up to 1 week ahead and stored properly
Serve at room temperature as individual pieces
Common Mistakes
Use a candy thermometer to avoid undercooking or burning
Stir carefully when melting Red Hots to prevent mixture from boiling over
Work quickly when pouring as mixture hardens rapidly
Substitutions
may affect color and heat level
FAQ
Can I make this without a candy thermometer?
While possible, a candy thermometer ensures accuracy. Without one, test by dropping a small amount in cold water - it should form hard, brittle threads that crack when bent.
What if my candy turns out sticky instead of hard?
The mixture likely did not reach proper temperature. Remake and cook to exactly 300 degrees for hard-crack stage, or use immediately as syrup.
How long will this candy keep fresh?
Properly stored in an airtight container at room temperature, the candy stays fresh for up to 2 weeks. Avoid humid conditions which can make it sticky.