CHRISTMAS CINNAMON PEARS
This is one of our family's favorites at Christmas. It not only tastes great, it is beautiful on any holiday plate. This recipe is very simple and everyone will want to know how you made it.
Provided by Erin (NC)
Categories Salad Fruit Salad Recipes
Time 8h20m
Yield 6
Number Of Ingredients 4
Steps:
- Drain the liquid from the cans of pears into a saucepan. Add red hot candies to the juice. Cook over medium heat, stirring constantly, until the candy has dissolved. Stir in the food coloring, remove from heat, and allow to cool.
- Place the pear halves in a deep bowl. Pour the liquid over the pears, cover, and refrigerate overnight. You may want to stir a couple of times to evenly distribute the color. Serve pear halves cold on top of a leaf of lettuce.
Nutrition Facts : Calories 155.9 calories, Carbohydrate 39.9 g, Fat 0.2 g, Fiber 3.7 g, Protein 0.9 g, Sodium 13.5 mg, Sugar 28.7 g
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
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield about 2 pounds.
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 114 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 13mg sodium, Carbohydrate 30g carbohydrate (26g sugars, Fiber 0 fiber), Protein 0 protein.
CINNAMON HARD CANDY RECIPE
Steps:
- In a 3.5 quart sauce pan fitted with a candy thermometer, heat sugar, corn syrup and water together over medium heat, stirring occasionally until sugar is dissolved, about 5 minutes. While sugar mixture is heating, prepare a baking sheet by lining it with heavy-duty foil and spraying with non stick cooking spray.
- Increase heat to high and let candy mixture come to a boil until it reaches 300 degrees F (hard crack stage) on a candy thermometer. Remove from heat and stir in food coloring and cinnamon oil. Keep face away from steam and handle cinnamon oil carefully, it can irritate skin with direct contact.
- Immediately pour candy mixture onto foil lined baking sheet and let cool completely. Once cooled, use kitchen mallet or heavy bottomed measuring cup to break up pieces. Sprinkle with powdered sugar.
CINNAMON ROCK CANDY
My mother taught me how to make rock candy with this hard cinnamon candy. Now I fix it for my own family and to give as gifts at Christmas. -Marganne Winter Oxley, Klamath Falls, Oregon
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 2 pounds.
Number Of Ingredients 6
Steps:
- Line a 15x10x1-in. pan with foil; butter the foil and set aside. In a large heavy saucepan, combine water, sugar, corn syrup and food coloring. Bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes to dissolve sugar crystals. , Uncover; cook on medium-high heat, without stirring, until a candy thermometer reads 300° (hard-crack stage), about 25 minutes. Remove from the heat; stir in cinnamon oil (keep face away from mixture as oil is very strong). Immediately pour onto prepared pan. Cool completely, about 45 minutes. , Break the candy into pieces using the edge of a metal mallet. Sprinkle both sides of candy with confectioners' sugar. Store in airtight container.
Nutrition Facts : Calories 132 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 16mg sodium, Carbohydrate 34g carbohydrate (30g sugars, Fiber 0 fiber), Protein 0 protein.
CAN'T-EAT-JUST-ONE CINNAMON ROLLS
Steps:
- In a small bowl, dissolve yeast and 1 tablespoon sugar in warm water. In a large bowl, beat milk and pudding mix on low speed 1 minute. Let stand 1 minute or until soft-set. Add egg, melted butter, salt, yeast mixture and 2 cups flour; beat on medium until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., For filling, in a small bowl, mix sugar and cinnamon. Punch down dough; divide in half. Turn 1 portion of dough onto a lightly floured surface; roll into an 18x10-in. rectangle. Brush with half of the melted butter to within 1/4 in. of edges; sprinkle with half of the sugar mixture. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Repeat with remaining dough and filling ingredients., Place all slices in a greased 13x9-in. baking pan, cut side down. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 45 minutes. Preheat oven to 350°., Bake 20-25 minutes or until golden brown. Cool in pan on a wire rack., For frosting, in a small bowl, beat butter until creamy. Beat in vanilla, water and enough confectioners' sugar to reach desired consistency. Spread over warm rolls. Serve warm.
Nutrition Facts : Calories 199 calories, Fat 8g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 187mg sodium, Carbohydrate 29g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
HARD ROCK CANDY
Spicy, cinnamon flavored hard candy. Wrap pieces of it in decorative bags for perfect stocking stuffers. You can vary the flavor by substituting lemon, orange, anise, or other oils. These flavored oils can be found in candy making supply stores and drugstores.
Provided by Pam Lowe
Categories Desserts Candy Recipes
Time 2h
Yield 48
Number Of Ingredients 6
Steps:
- Roll the edges of two 16 inch square pieces of heavy duty aluminum foil. Sprinkle the foil very generously with confectioners' sugar.
- In a large heavy saucepan, combine the white sugar, corn syrup, and water. Heat over medium-high heat, stirring constantly until sugar dissolves. Stop stirring, and boil until a candy thermometer reads 300 to 310 degrees F (149 to 154 degrees C). Remove from heat.
- Stir in the cinnamon oil and food coloring. Pour onto the prepared foil, and allow to cool and harden. Crack into pieces, and store in an airtight container.
Nutrition Facts : Calories 99.6 calories, Carbohydrate 26.1 g, Sodium 6.4 mg, Sugar 20.9 g
QUICK AND EASY CINNAMON CANDY
quick and easy cinnamon candy makes a delicious holiday gift
Provided by Rachel - A Southern Fairytale
Categories Sweets
Number Of Ingredients 5
Steps:
- Stir sugars and water over low heat to dissolve sugar. Bring to a boil and cook to 290 degrees (do not stir).
- Remove from heat and stir in flavoring and coloring.
- Pour out onto greased marble slab or baking sheet covered in aluminum foil.
- Just before it cools cut into squares with a pizza cutter.
CINNAMON HARD CANDY
Make and share this Cinnamon Hard Candy recipe from Food.com.
Provided by Karrie Massotti
Categories Candy
Time 35m
Yield 2 lbs
Number Of Ingredients 6
Steps:
- Line a large cookie sheet with a 1 inch lip with foil.
- Butter the foil and set pan aside.
- Add water, sugar, corn syrup and food coloring to large heavy pan and stir until well mixed.
- Bring to a boil over medium heat stirring occasionally.
- Cover pan with lid and cook for 3 minutes (very important, this will dissolve the sugar crystals that may form on the sides of the pan)
- Take lid off pan and cook on medium-high heat, without stirring until a candy thermometer reaches 300°F (hard crack stage), about 25 minutes. (Be patient, don't turn up heat to speed this up as it can go from cooking to burning in a second and the whole batch would be ruined).
- Remove candy from heat stir in cinnamon oil (house will spell like cinnamon for days unless you open windows before you do this step, also be careful not to have your face right over the the pot).
- Quickly pour into prepared pan.
- Cool completely (about 45 minutes).
- Cover with a piece of plastic wrap and use a hammer to get pieces small enough to get into a large zip top bag, then smash inside the bag until they are bite sized.
- Add powdered sugar to bag and shake to coat all sides (note, check for holes in bag first, sometimes the candy punctures the bag).
- Enjoy.
Nutrition Facts : Calories 2132.1, Fat 0.5, Sodium 134.7, Carbohydrate 558.5, Sugar 451.3
CHRISTMAS CINNAMON CANDY
This candy recipe comes from my cousin in New Orleans
Provided by Eddie Jordan
Categories Candies
Time 15m
Number Of Ingredients 6
Steps:
- 1. Bring syrup, sugar, and water to a boil.
- 2. Cook to 300 degrees add oil and food coloring. Mix and pour onto cookie sheet covered with foil.
- 3. Score with a knife or pizza cutter into little pieces as soon as it cools about 5 minutes.
- 4. Sprinkle with powdered sugar break into pieces when cool.
CHRISTMAS NOUGAT CANDY WITH GUMDROPS
Chewy delicious Christmas Gumdrop nougats are an awesome and easy no bake old-fashioned holiday treat. Easily flavored with peppermint or cinnamon, this super sweet and festive holiday candy is very popular in the latter part of the year. The pretty red and green gumdrops are a welcome and colorful way to enjoy this classic candy.
Provided by Trisha Haas - Salty Side Dish
Categories Dessert Recipes
Number Of Ingredients 4
Steps:
- Set aside about 10 red and 10 green quartered gumdrops.
- Line an 8x8 baking pan with parchment paper and lightly spray with nonstick cooking spray. Set aside.
- In either a double boiler OR a large stock pan, add butter, chocolate chips and marshmallows and heat over low to medium low heat, stirring constantly until mixture is completely melted. This process can take about 10-12 minutes and must be done slowly and while stirring.
- Remove chocolate from stove heat and cool for 2 minutes.
- Fold 1 cup quartered gum drops into the mixture with a spatula.
- Spread mixture into a prepared pan. The marshmallow is sticky, so I place a sandwich bag greased with cooking spray on my hand and use that to press candy into the pan (see article for image example).
- Add 1/2 cup reserved gumdrops to the top of the nougat and gently press into the surface of the candy.
- Refrigerate Christmas Nougat overnight to set. Remove from refrigerator, remove from pan and discard the parchment paper.
- Use a sharp knife to cut into 30 squares. Serve gumdrp candy immediately or refrigerate, covered until ready to serve.
Nutrition Facts : ServingSize 1 piece, Calories 217 kcal, Carbohydrate 39 g, Protein 2 g, Fat 7 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 6 mg, Sodium 46 mg, Fiber 1 g, Sugar 30 g, UnsaturatedFat 3 g
CINNAMON ROCK CANDY
This Old-Fashioned CINNAMON ROCK CANDY Recipe is so easy to make and made with classic sweet flavors of cinnamon and sugar! Everyone will want to have a piece of this crunchy cinnamon candy!
Provided by Michaela Kenkel
Categories Candy
Time 4h35m
Number Of Ingredients 6
Steps:
- Butter the bottom and the sides of a 15-inch x 10-inch x 1-inch rimmed metal sheet pan. Then line with parchment paper, and butter the parchment paper all the way to the edges to prevent the candy from seeping underneath and sticking.
- Over medium-high heat, in a large deep pan mix water, sugar, corn syrup, and food coloring until the sugar begins to dissolve. Use a candy thermometer attached to the side of the pan to get an accurate temperature. (take care not to let the thermometer touch the bottom of the pan)
- Boil until the sugar mixture reaches 300 degrees (hard crack stage) This should take about 20 minutes. Make sure to watch it closely. If the mixture begins to boil too close to the edge of the pan, remove it from the heat, give it a stir, and when the bubbles calm down, return it to the heat.
- Once the mixture reaches 300 degrees (or a little over) remove from heat and stir in the cinnamon oil, working quickly. Try to keep your face away from the hot mixture as it is strong, Make sure to work in a well-ventilated area. Pour the candy into the prepared sheet pan immediately. Then allow it to cool for 4 hours.
- After 4 hours dust the top of the candy with powdered sugar. Next, flip candy over onto a cutting board or another cookie sheet, and remove parchment paper. Return candy back to the original cookie sheet, and use the tip of a sharp knife to break the candy into bite-size pieces.
- Dust with more powdered sugar and store in an airtight container.
Nutrition Facts : Calories 136 calories, Carbohydrate 35 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 8 milligrams sodium, Sugar 34 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
EASY CINNAMON PECAN PRALINE RECIPE
Steps:
- Set a large 6-8 quart saucepot over medium heat. Attach a candy thermometer to the side of the pot, making sure the tip reaches the bottom. Measure both sugars, cream, butter, and cinnamon into the pot.
- Meanwhile, set out two baking sheets lined with parchment paper.
- Once the mixture starts to boil, stir. Continue to cook and stir until it reaches 235°F. Turn off the heat but leave the pot on the burner to keep warm. Quickly stir in the pecans, salt, and vanilla.
- Once the pecans are fully coated, use a large tablespoon or cookie scoop to QUICKLY spoon clumps of candy mixture onto the baking sheets. WORK FAST. The praline mixture starts to dry and harden quickly and does not reheat with the original texture. It's common to have one "pretty" pan of pralines and one ugly pan (that tastes just as good) if you don't work fast. This is a time when two sets of hands is very helpful! *But be careful - hot molten sugar can be dangerous.
- Allow the praline pecans to dry, then move to an airtight container until ready to serve.
Nutrition Facts : ServingSize 1 pc, Calories 167 kcal, Carbohydrate 19 g, Protein 1 g, Fat 11 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 15 mg, Sodium 119 mg, Fiber 1 g, Sugar 18 g, UnsaturatedFat 7 g
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