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Cinnamon Caramels are a delightful treat with bold red-hot cinnamon flavor. Perfect for cinnamon lovers, these soft, chewy caramels combine classic candy-making techniques with a modern twist. Their vibrant red color and irresistible spiciness make them a holiday favorite and a standout addition to any festive candy spread.
A Spicy Sweet Adventure
The first time I made these caramels I was amazed by how the warmth of cinnamon transforms traditional caramel into something extraordinary. There's something magical about watching the mixture turn that beautiful red color and filling the kitchen with spicy sweet aromas. It's become one of my favorite holiday traditions bringing a unique twist to classic candy making.
What You'll Need
- Granulated Sugar: 2 cups, providing the sweet base for the caramel.
- Corn Syrup: 1 cup, ensures the caramels remain soft and chewy.
- Heavy Cream: 1 cup, adds richness and a creamy texture.
- Butter: 1/2 cup, unsalted and softened for smoothness.
- Cinnamon Oil: A few drops, for a bold, spicy cinnamon flavor.
- Red Food Coloring Gel: Optional, for a vibrant festive hue.
Let's Make Them Together
- Prepare Your Pan
- Line an 8×8-inch pan with parchment paper, ensuring the edges extend for easy removal, and lightly grease with butter.
- Combine Ingredients
- In a heavy-bottomed saucepan, combine 2 cups of sugar, 1 cup of corn syrup, and 1 cup of heavy cream. Stir over medium heat until the sugar dissolves.
- Cook the Mixture
- Bring the mixture to a boil, stirring constantly, and slowly add 1/2 cup of softened butter. Use a candy thermometer and cook to 245°F (118°C).
- Flavor and Color
- Remove from heat and stir in a few drops of cinnamon oil and red food coloring. Mix until evenly incorporated.
- Set and Cut
- Pour the mixture into the prepared pan. Let it cool completely at room temperature before cutting into squares or rectangles.
Making Them Perfect
Through many batches of these caramels I've learned that precision really matters. A good candy thermometer is your best friend here ensuring that perfect chewy texture every time. I love playing with the amount of cinnamon oil sometimes making them extra spicy for heat lovers or keeping them mild for a gentler taste. And don't skip chilling them slightly before cutting it makes such a difference in getting those clean beautiful pieces.
Wrapping Up
The most satisfying part of making these caramels is sharing them. I wrap each piece individually in wax paper twisting the ends to keep them fresh. They make such beautiful gifts especially during the holidays when that bright red color looks so festive. Just be sure to warn people about the cinnamon kick it's always fun to see their surprised smiles at that first taste!
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Frequently Asked Questions
- → Why stir the mixture almost constantly?
- Constant stirring prevents the caramel from sticking to the bottom of the pan and burning, ensuring even cooking and proper texture.
- → How do I know when the caramels are set?
- After refrigeration, the caramels should be firm but still slightly pliable. Let them warm slightly at room temperature for easier cutting.
- → Why wrap in wax paper?
- Wax paper prevents the caramels from sticking together and makes them easy to store and give as gifts. It also protects them from moisture.
- → Why let them sit before cutting?
- Allowing the caramels to warm slightly at room temperature makes them easier to cut cleanly without cracking or sticking to the knife.
- → How accurate does the temperature need to be?
- The 240-degree temperature is crucial for achieving the right texture. Use a candy thermometer for accuracy, as even small temperature variations can affect the final result.