Cinnamon Sea Glass Candy

What's your favourite candy? I never used to like the panned, hard candy you could buy at the corner store for a nickel or two (God I sound old), preferring the sour keys and chocolate bars. When I came across the beautifully simple bags of "traditional" candy shards at a pioneer village while on a school trip, though, my whole perspective changed. They weren't exorbitantly sweet, or fancy, but they were clear as crystal with the tiniest bit of a bitter edge from being cooked on the stove in small batches. Flavourings were simple, but never skimpy - I had a major fling with cherry, lime and lemon when I was about 10 or 11, and as I got older I discovered the sinus-clearing spice of cinnamon. 

Eventually I forgot about those old pioneer candies, until I saw a blog post on The Idea Room that brought me right back. Sea Glass Candy is exactly what I picture perfect hard candy to be like - few ingredients, simple directions and absolutely nothing "fancy pants" about the whole thing. While you could certainly opt for a plain sugar brittle, I just can't stand how... plain that is. I reverted to my cinnamon-headed self (well, I am a redhead!) and tipped in a whole bottle of cinnamon candy oil.

Yes. A whole bottle. And it was delicious. But be forewarned, if you follow my lead, you will experience instant sinus clearing and possibly tear duct overflow. It's strong stuff - and the flavour lasts and lasts (not to mention is perfect for curing the winter sniffles and spring allergies!). If you don't want that much "oomph", use half a bottle. Or a different flavour. Like I said, it's such a simple candy base that it can be a million different things depending on your whimsy!

Shared with Gluten Free Fridays 

Cinnamon Sea Glass Candy

Makes ~220g, 10 servings
6 oz (3/4 cup + 2 tbsp) sugar
¼ cup clear corn syrup (or honey)
¼ cup water
1 dram cinnamon candy oil (this makes it very spicy, if you’re not sure start with ½ dram)
tiny dollop gel food colouring

1. Line a baking sheet with greased parchment or silpat (I personally vote silpat).
2. Combine sugar, syrup and water in a saucepan and place over medium-high heat.
3. Attach a candy thermometer to the side of the pan.
4. Boil, without stirring, until temperature reaches 300F.
5. Remove from the heat, add cinnamon oil and food colouring and mix in thoroughly.
6. Pour into the lined pan and let cool until hard, then break into shards

Amount Per Serving
Calories: 88.2
Total Fat: 0.0 g
Cholesterol: 0.0 mg
Sodium: 9.7 mg
Total Carbs: 23.4 g
Dietary Fiber: 0.0 g
Protein: 0.0 g