Until you've tried these, you have no idea how heavenly candy can taste. I love all of my Christmas caramel recipes, but these Cinnamon Caramels are really my favorite. Just the right amount of cinnamon mixed in with the butter caramel goodness..... it's almost too good to be true! I usually stash a bag for myself after Christmas when all the sweets are gone and I need a small memory of the wonderful feelings that come with the Christmas season. They bring joy with every little bite.
Makes an 8x8 slab
3/4 cup butter (1 1/2 sticks)
1/4 teaspoon salt
1 cup light corn syrup
2 cups granulated sugar
2 cups heavy whipping cream, divided
3 teaspoons cinnamon extract (1 1/2 teaspoons cinnamon oil flavoring)
1 teaspoon red food coloring gel
Line an 8x8" pan with parchment paper hanging over the sides. In a medium heavy saucepan, combine the butter, salt, corn syrup, sugar, and 1 cup of cream. Over medium heat, melt the butter and other ingredients together. Clip a candy thermometer on the side of the pan and bring the mixture to a simmer. Once boiling, pour in the remaining 1 cup cream. Cook, stirring constantly, until the caramel reaches 238°F - 245°F depending on softness desired (the lower temperature is a fairly soft caramel and the higher is a harder chew like a tootsie roll). Once you reach desired temperature, pull of the heat and add the cinnamon flavoring and red food coloring. Stir to combine, then immediately pour into the parchment lined dish. Let the caramel cool to room temperature, then cut into pieces and wrap in wax paper.
Gather your ingredients. You will need 3/4 cup butter, light corn syrup, heavy whipping cream, sugar, salt, cinnamon extract or flavoring, and red gel food coloring.
Prepare an 8x8" baking dish by lining it with parchment paper, letting it overhang on the sides. In a medium heavy saucepan, combine 3/4 cup butter, 1/4 teaspoon salt, 1 cup light corn syrup, 2 cups granulated sugar, and 1 cup of the heavy cream. Stir over medium heat until the butter is melted.
Attach a candy thermometer to the pan and continue cooking until it comes to a boil. Add the remaining 1 cup heavy cream.
Bring back to a boil, then cook and stir over medium low heat to reach 238°F for softer caramels, and up to 245°F for firmer caramels. This part of the process will take a good while of stirring constantly while it boils and reaches the desired temperature. Be patient! You will be rewarded for your efforts.
Once you reach your desired temperature, remove from the heat.
Add 1 teaspoon red gel food coloring (or desired amount to get the color you want).
Add the cinnamon extract. The original recipe calls for 3 teaspoons cinnamon extract. I use candy making oil flavorings that are stronger, so I only used 1 1/2 teaspoons. Stir until completely combined.
Pour the hot mixture into the prepared dish.
Smooth out and let cool to room temperature.
Once cooled, cut into strips, and each strip into pieces. Wrap them in wax paper.
You will go nuts over the flavor of these unique caramels! They are my very favorite at Christmas, and will win many people over as you share them.
They make great gifts for the holidays. So festive and SO DELICIOUS!
Recipe Source: Recipe adapted from a recipe at Mel's Kitchen Cafe