Filed under Holidays, Desserts
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.
I'm not a big candy maker, mostly because of all that waiting and stirring. I didn't even own a candy thermometer until I saw these caramels over at A Farmgirl's Dabbles. I went out and bought one that very day! If you love cinnamon, especially soft and chewy cinnamon (think cinnamon bears or Hot Tamales) you'll love these. I couldn't stop eating them! These do require a bit of patience and a strong stirring arm, but they are well worth it. Keep in mind that not all candy thermometers are the same, but to help with that, you can find a great tutorial on calibrating your candy thermometer here.
Who Dished It Up First
Adapted from A Farmgirl's Dabbles.
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