Saturday, February 12, 2011

Cinnamon Caramels

When the post for Cinnamon Valentine Caramels from Let's Dish hit my reading list, I was turned off by the thought of cinnamon caramels because I was picturing a traditional caramel with a lot of ground cinnamon. Then I saw the picture, and realized it was actually a red hot cinnamon candy in a chewy caramel. Sold!

I set out to make these last night but couldn't find cinnamon oil. I had purchased some at the candy store in my neighborhood not too long ago and was surprised to find they no longer carry it. My daughter and I had made some hard cinnamon candy and learned the hard way that cinnamon oil is very strong and irritating to our senstive skin. I checked a few other spots and finally found a bottle of cinnamon extract which is a blend of cinnamon and sunflower oils.

Easy to make, this recipe only has a few steps but does take a bit of time. Butter, cream, sugar, and corn syrup are cooked on the stove until the mixture reaches 240 degrees. Cinnamon and red food coloring are added and then poured into a pan to set up. A couple of hours later I had a pan of chewy, sweet, slighly spicy yumminess. And a new addiction. I would have liked for the cinnamon flavor to be a bit stronger and will add more cinnamon extract next time. If using cinnamon oil, I recommend using the amount called for in the recipe.

Any valentine would love to recipe a heart full of these candies! Enjoy!

Cinnamon Caramels
A Farmgirl's Dabbles

2 cups white sugar
1 1/2 cups light corn syrup
1 1/2 cups heavy cream
1 cup butter, plus some for buttering the pan
2 teaspoons cinnamon oil
1 teaspoon red food color gel

Butter a 9x13 pan and set aside. In a large saucepan over medium heat, combine the sugar, corn syrup, cream and butter. Cook, stirring almost constantly, until the mixture reaches 240 degrees. This may take up to 30 minutes. Remove caramel mixture from heat and stir in the cinnamon oil and red food coloring. Pour into buttered pan. Let cool to room temperature, then refrigerate to set. Let caramel sit for 10-15 minutes at room temperature before cutting. Wrap individual pieces in wax paper for storing or giving away.

NOTE: I halved the recipe and still had more than enough candy.
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  1. Ooh..that's a lot of heat in the cinnamon oil!

  2. I love cinnamon and these yummy candies look so cute and Valentine-y!

  3. Glad you made these! I should have halved the recipe too, then I wouldn't have eaten so many. I didn't even own a candy thermometer, but I HAD to go buy when when I came across the recipe. Thanks for stopping by.

  4. These look amazing, my husband would die over these. Okay, I would too. I love hot tamales and these look like they might be very similar! I will be on the lookout for cinnamon oil.


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