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These Red-Hot Caramel Candies pack a bold cinnamon punch in every bite. They're soft, chewy treats that blend old-school candy craft with a fiery twist. Their eye-catching crimson color and zingy warmth have made them a hit at holiday gatherings and a standout on any candy tray.
A Fiery Sweet Journey
I'll never forget my first batch of these spicy caramels and how the cinnamon completely changed the usual caramel experience. There's something almost magical watching the mixture shift to that gorgeous red shade while filling your home with that sweet-and-spicy smell. Making these has turned into one of my favorite holiday customs that puts a fresh spin on traditional candy making.
Your Ingredient List
- Corn Syrup: 1 cup, keeps your caramels nice and chewy.
- Heavy Cream: 1 cup, gives that luxurious creamy feel.
- Granulated Sugar: 2 cups, forms the sweet foundation.
- Red Food Coloring Gel: Optional, for that stunning festive look.
- Butter: 1/2 cup, unsalted and softened for extra smoothness.
- Cinnamon Oil: A few drops, delivers that hot, spicy kick.
Simple Steps Forward
- Set and Cut
- Pour everything into your ready pan. Wait for it to cool completely at room temp before slicing into small squares or rectangles.
- Flavor and Color
- Take it off the heat and mix in a couple drops of cinnamon oil plus red food coloring. Stir until it's all evenly mixed.
- Cook the Mixture
- Let the mixture come to a boil, keep stirring, and slowly drop in 1/2 cup of soft butter. Watch your candy thermometer until it hits 245°F (118°C).
- Combine Ingredients
- Put 2 cups of sugar, 1 cup of corn syrup, and 1 cup of heavy cream in a sturdy saucepan. Stir over medium heat until all sugar dissolves.
- Prepare Your Pan
- Get an 8×8-inch pan ready with parchment paper hanging over the sides for easy lifting later, and rub it lightly with butter.
Getting That Perfect Batch
After lots of practice with these caramels, I've learned that getting things just right really counts. You can't go wrong with a reliable candy thermometer to nail that chewy texture every time. I love tweaking the cinnamon oil amount too, sometimes cranking it up for spice fans or toning it down for a milder touch. And don't rush the cutting step, cooling them a bit first makes all the difference for clean, neat pieces.
The Final Touch
Nothing beats giving these caramels away. I like to wrap each piece in wax paper and twist the ends to keep them fresh. They turn into such pretty gifts, especially around Christmas when that bright red really stands out. Just make sure you warn folks about the cinnamon kick, it's always fun to watch their faces light up after that first surprising taste!
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Frequently Asked Questions
- → Why should I stir it so much?
- Stirring keeps it from burning or sticking to the pan and helps cook it evenly.
- → When are the treats ready to cut?
- Once cooled in the fridge, they’ll be firm but slightly soft. Let them sit out a bit if cutting feels tricky.
- → Why use wax paper for wrapping?
- Wax paper keeps them from sticking together, makes storing simple, and protects them from moisture.
- → Why should they rest before cutting?
- Letting them sit warms them a little, so they're easier to slice cleanly without cracking or sticking.
- → How precise should the temperature be?
- Hitting 240°F is key for the perfect chew. Use a candy thermometer for accuracy since even small differences matter.