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Christmas Hard Candy

When you make a batch of this beautiful jewel-toned candy, your whole house fills with the wonderful scent of mint or cinnamon. My mom always makes this candy, and people request it every year. She puts it in clear jars with a holiday calico fabric on the lid. Now I've started making it, too.—Jane Holman, Moultrie, Georgi
  • Total Time
    Prep: 5 min. Cook: 1 hour + cooling
  • Makes
    about 2 pounds

Ingredients

  • 3-1/2 cups sugar
  • 1 cup light corn syrup
  • 1 cup water
  • 1/4 to 1/2 teaspoon cinnamon or peppermint oil
  • 1 teaspoon red or green food coloring

Directions

  • In a large heavy saucepan, combine sugar, corn syrup and water. Cook on medium-high heat until candy thermometer reads 300° (hard-crack stage), stirring occasionally. Remove from the heat; stir in oil and food coloring, keeping face away from mixture as the scent of the oil is very strong.
  • Immediately pour onto an oiled baking sheet. Cool; break into pieces. Store in airtight containers.
Editor's Note: Cinnamon oil and peppermint oil are available in cake decorating and candy supply stores.
Nutrition Facts
1 piece: 114 calories, 0 fat (0 saturated fat), 0 cholesterol, 13mg sodium, 30g carbohydrate (26g sugars, 0 fiber), 0 protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

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Reviews

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Average Rating:
  • emyluke2
    Dec 4, 2012

    I've made this every year since it came out in 1995. We make it all year for different parties, change the color and flavors, even use shaped trays for different occasions. So easy and now I have my daughter making it with me.

  • smacg
    Mar 30, 2012

    No comment left

  • momof29
    Feb 12, 2012

    a family tradition!

  • soneal1944
    Dec 13, 2011

    No comment left

  • bgp60
    Oct 25, 2009

    No comment left

  • gaggy42
    May 20, 2009

    I USE A PROFESSIONAL PIZZA CUTTER SPRAYED WITH COOKING SPRAY TO CUT THE CANDY. SOMETIMES THE CANDY CONTINUES TO CLOSE UP BUT I JUST KEEP GOING BACK AND  RECUTTING IT UNTIL IT STAYS CUT. THIS IS MUCH QUICKER THAN TRYING TO USE A KNIFE. HOPE  IT HELPS!

  • dkjjsmom
    Dec 7, 2008

    I learned to put cornstarch or powdered sugar onto a jelly roll pan then make small furrows running parrallel to the long edge about 2 inches apart. Pour the candy into the furrows. When candy cools just enough to touch. I pick up each "stick" and cut into 1 inch or bite sized pieces with kitchen shears. No hard edges and makes a pretty gift. I use anise, orange and lemon extract also.

  • bikenviken
    Nov 10, 2008

    I loved the flavor of these... but I also had trouble with the sharp edges... they often poked the inside of my mouth which made it raw... I tried to score them into squares before they completely cooled but I couldn't get through the whole batch before that happened... but the parts that were scored broke off easily into squares and made for much better eating. So, if somehow you could score the candy with a knife into squares fast enough there wouldn't have to be any fear of the razor sharp edges of some of the pieces. I hope that helps you a bit Midnight Angel.

  • COOKMCCAULEY
    Aug 10, 2008

    No comment left

  • Midnight Angel
    Jun 19, 2008

    Could this recipe be poured into oiled small, round candy molds? I love the idea, simple ingredients and easy process. However, I'm concerned the cracked sheets could cause cutting of the throat if accidentally swallowed. I would love to gift this recipe as described by the author.  Any feedback about this would be greatly appreciated. Thanks in advance!