- A little goes a long way! LorAnn’s super strength Cinnamon flavor candy oil is three to four times the strength of water or alcohol-based flavorings or “extracts”.
- Use In: Use this spicy "hot" cinnamon flavor in hard candy, general candy making, cakes, cookies, frosting, ice cream and a wide variety of other baking and confectionery applications.
- Note: When substituting these flavors for extracts, use ¼ to ½ teaspoon for 1 teaspoon of extract.
- Kosher certified
- Gluten-free
- Appropriate for use in chocolates and coatings, but may cause some thickening; add liquified coconut oil, or cocoa butter to thin/smooth (typical use is ¼ to ½ teaspoon per pound)
Basic Hard Candy
2 cups sugar
3/4 cups light corn syrup
3/4 cups water
1 tsp. oil flavor
Color
Spray molds with cooking spray.
In a saucepan, blend sugar, corn syrup and water.
Bring to boil over high heat, until mixture reaches 260˚.
Add food coloring but do not stir.
Continue cooking until temperature reaches 300°.*
Remove pan from heat. Allow to stand until bubbles have simmered down.
Add flavoring.
Too much stirring will cause syrup to solidify into a hard sugary lump.
*Temperature may need to be adjusted slightly. In southern Ohio I find that I need to remove from heat at 290° to keep candy from turning brown.
Caution:
- Cinnamon Oil is highly concentrated and can cause irritation and a burning sensation similar to the oil of a fresh hot chili pepper.
- Avoid contact with skin, eyes or mucous membranes. For contact with skin, wash area immediately with warm soapy water to remove oils.
- For contact with eyes or mucous membranes, flush with cool water.
- Seek medical attention if burning sensation persists.
- As with all our super strength flavors, we recommend the following safe handling tips: keep out of reach of children, wipe-up spills immediately, do not use with plastic utensils, avoid direct contact with countertops and avoid rising steam when making hard candy.
