These are an easy take on the old cinnamon fireball, once available for a nickel in giant plastic buckets at candy stores across the country. You’ll need parchment paper and a candy thermometer. The results, achieved in under an hour, are teeth-sticking and fiery.
Ingredients
- Vegetable spray
- 1 ¾ cups sugar
- ½ cup light corn syrup
- 1 ½ teaspoons cinnamon extract or oil
- 1 teaspoon red food coloring
Makes 30 to 40 candies
Preparation
- Line a baking sheet with parchment paper and coat with vegetable spray. Stir together the sugar and corn syrup and 1/2 cup water in a medium heavy saucepan. Cook over medium heat until it reaches 300 degrees on a candy thermometer.
- Remove from the heat, allow the bubbles to subside and then, with oven mitts on, stir in the cinnamon oil and food coloring. Pour the mixture onto the parchment paper and cool. Break into pieces.
35 minutes, plus cooling time
Dining and Cooking