Recipe#4385

Title: Cinnamon

From: Belinda Davis Lazarus blazarus@umd.umich.edu 
 Newsgroups: rec.food.recipes 
 Subject: Cinnamon Hard Candy 
 Date: 26 Apr 1998 06:22:46 -0600 
 Message-ID: <3541EADD.E8D8AE0@umd.umich.edu> 

1 cup  white sugar
 1 cup corn syrup
 1 cup water
 1/4 t. cinnamon oil (drug stores and many markets carry this and many
   other oils like anise, mint, wintergreen, clove, etc.)
 1/4 t red food coloring
 Combine sugar, syrup, and water in a sauce pan.  Boil without
 stirring over med-high heat until it reaches hard crack stage.
 Use a thermometer or very cold water.  I use the cold water.  When
 you put about a teas.  in the cold water and let it sit for 10 or
 15 seconds you can take it out and it will break with a snap.
 Towards the end of the cooking time the mixture will thicken
 considerably and turn a yellowish color.  It is essential to watch
 the pot at this point because it will burn easily and quickly.
 You may also stir it at this point to prevent scorching.
 When done, remove from heat and quickly stir in the oil and coloring.
 Pour into a 9 x 9 metal pan that has been lined with about 1/4 to
 1/3 inch of powdered sugar.  Let cool until the edges start to firm
 up and then immediately begin to cut the pieces from around the
 edges.  Keep cutting around the edges as the candy hardens.  Cutting
 takes practice because the candy can harden quickly.  Some just
 let it get rock hard and break it with a mallet but this makes it
 harder to control the size of the pieces and also the pieces have
 sharp edges that can cut one's mouth.