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These Cinnamon Caramels pack a punch with that old-school spicy kick and a bold red look. They’re great for anyone who loves cinnamon. You get chewy goodness and a warm zing that’ll liven up any holiday gathering or candy plate. The color grabs your eye, but it’s the flavor that keeps you reaching back for just one more.
Fiery Sweet Treat
The first batch I tried really surprised me—cinnamon turns regular caramel into something wild and super tasty. The way everything turns red and fills your kitchen with that spiced-up scent? Totally magical. Now, I always look forward to making these every year. They’ve become a quirky twist on how I do holiday treats.
All the Stuff You Need
- Butter: 1/2 cup, unsalted and soft, keeps the caramel smooth.
- Red Food Coloring Gel: A drop or two if you want that bright red vibe.
- Cinnamon Oil: Go with a few drops to make sure you bring on the heat.
- Heavy Cream: 1 cup, this makes it rich and super creamy.
- Corn Syrup: 1 cup, stops the caramels from getting hard.
- Granulated Sugar: 2 cups, this brings the sweet magic.
Let’s Get Cooking
- Time to Cool
- Pour your hot caramel mix right into that pan you set up earlier. Leave it on the counter until it’s nice and cool, then cut it up just how you like.
- Add the Spice
- When you pull the pot off the heat, mix in cinnamon oil and a little food coloring. Give it a good stir so everything’s even.
- Start Cooking
- Mix up the sugar, corn syrup, and cream in a heavy pot. Heat gently and keep stirring until it all melts together.
- Line Your Pan
- Grab an 8x8-inch dish, line it with parchment paper that hangs over the sides, and brush it with some butter.
- Hit the Right Temp
- Now add your soft butter bit by bit. Turn up the heat so it boils. Keep stirring while it climbs to 245°F with your candy thermometer.
Nailing the Process
After loads of practice, I can say that getting the temp right really makes or breaks these candies. Don’t skip the thermometer—trust me, your teeth will thank you. Play around with the cinnamon if you want, too. Sometimes I turn up the heat for spice fans, or dial it back for those who like it mild. Oh, and don’t forget to pop them in the fridge for a bit before you cut them up. It makes them way easier to handle.
Finishing Touches
Honestly, handing out these caramels is the best part! I wrap each one in wax paper, twirling the ends shut for freshness. They look amazing on gift trays when it’s holiday time with that pop of color. Just let folks know about the cinnamon—they’ll get a surprise kick when they try one, and it always gets a grin!
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Frequently Asked Questions
- → Why do you need to stir so often?
- Stirring frequently stops the caramel from sticking to the pan and burning, which keeps the texture smooth and cooks evenly.
- → How can I tell when it’s ready?
- Once cooled in the fridge, they’ll feel firm but soft enough to mold. Let them sit at room temperature to make cutting easier.
- → What’s the benefit of wax paper wrapping?
- Wrapping keeps the pieces from sticking together, protects them from moisture, and works great for gifting.
- → Why wait before cutting?
- Letting the candy sit at room temperature softens it just a bit, making slicing easier without cracking or sticking.
- → How important is temperature accuracy?
- Hitting 240°F is key for the right texture. A candy thermometer helps you get it accurate since slight variations can change the outcome.