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These cinnamon caramels pack a punch with that fiery cinnamon kick and an insane chewy bite. They’re perfect for folks who crave spicy-sweet candy. The bold red color really pops on any holiday table and gives every candy platter a bit of flair.
Lively Spiced Candy Adventure
When I first tried making these, I couldn't believe regular caramel could get such a fun makeover with cinnamon. Watching everything swirl into a wild red and smelling the spicy sweetness fills the kitchen with happy vibes. Mixing up a batch each holiday has totally become my go-to tradition.
What You’ll Gather
- Red Food Coloring Gel: Add for a flashy color if you’re feeling extra festive.
- Cinnamon Oil: Drop a little in for a zingy heat.
- Butter: Use half a cup of unsalted, nice and soft for that buttery magic.
- Heavy Cream: One cup lays down the creamy foundation.
- Corn Syrup: One cup for soft, chewy goodness.
- Granulated Sugar: Two cups as your sweet base.
Let’s Whip Them Up
- Chill and Slice
- Let everything cool off all the way at room temp, then pop out your slab and chop into bite-sized squares.
- Add Flavor Power
- Mix in a few drops each of cinnamon oil and red gel coloring after pulling it off the heat until the color and flavor get evenly mixed.
- Cooking Time
- Let everything come to a bubbly boil while you keep stirring, then slowly drop in your softened butter. Grab your candy thermometer, and wait till it hits 245°F (118°C).
- Mix Things Up
- In a sturdy pan, combine your sugar, corn syrup, and cream. Stir on medium until everything’s dissolved and smooth.
- Get Your Pan Ready
- Before you start, cover a square 8×8 pan with parchment—make sure to let the paper hang over for easy lifting. Smear on a thin layer of butter for good measure.
Nailing Every Batch
If you want dreamy chew, you can't skip the candy thermometer—temp makes or breaks them. I tweak the cinnamon oil amount, sometimes going bold, sometimes keeping it mellow. And here's my top tip: chill the whole batch briefly before cutting to get those sharp, neat edges.
Finishing Touches
The best bit? Handing them out. I roll each caramel up in wax paper and twist the ends—keeps them soft. They look gorgeous as gifts, especially with that showy red pop. If you’re sharing, though, remind folks about that spicy kick—it catches everyone off guard in the best way!
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Frequently Asked Questions
- → What’s the point of stirring all the time?
- Keeping the mixture moving stops it from burning and helps it cook evenly, so your caramel turns out perfect.
- → How do I know they’re firm enough?
- Once chilled, the candies should be firm but bendable. Letting them sit out briefly makes slicing easier.
- → Why use wax paper for wrapping?
- Wax paper keeps the candies from sticking to each other and locks out moisture, making it great for storage or gifts.
- → Why should they rest a bit before slicing?
- Letting the caramels sit at room temperature makes slicing smoother and less sticky for clean cuts.
- → How crucial is the temperature?
- Reaching 240 degrees is key for the ideal texture. Use a candy thermometer to ensure it’s spot-on.