Cinnamon Caramel Candy Recipe

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This caramel cinnamon candy is rich and buttery with a hint of spicy cinnamon flavor. They’re perfect for gift giving around the holidays or Valentine’s Day.

Prep Time10

Cook Time30

Total Time40

Course: Dessert

Cuisine: American

Servings: people

Calories: 176kcal

Author: The Carefree Kitchen

Ingredients

1 cup butter
1 cup sugar
1 cup light brown sugar
1 cup karo syrup or corn syrup
10 ounces sweetened condensed milk
1/4 teaspoon salt
1 teaspoon cinnamon extract
flaked salt

US Customary - Metric

Instructions

Grease a 9" by 13" baking dish with butter—do not use nonstick cooking spray for this or it will give your caramel a strange flavor. Set the baking dish aside until the caramel is done cooking.
Heat a large nonstick pan over medium heat, then add the butter, sugar, brown sugar, karo syrup, sweetened condensed milk, and salt. Cook over medium heat, stirring until all the sugar is dissolved and the butter is melted.
Once dissolved, begin to stir constantly and cook the caramel mixture until it reaches 238 degrees F on a candy thermometer.
Remove the caramel from the heat immediately to stop the cooking, then stir in the cinnamon extract.
Carefully pour the hot caramel into the prepared baking dish. Sprinkle with salt flakes if desired. Let the caramel cool completely at room temperature before cutting into small 1" pieces. Enjoy!

Notes

Storing instructions: store individually wrapped candies at room temperature for up to 2 weeks, or in the freezer for up to 2 months.

If you don't have a candy thermometer, put 1-2 cups of cold water in a small bowl. Drop a tablespoon of caramel into the cold water and move the caramel mixture around with your fingertips. If the caramel forms a "soft-ball" it's ready. If the caramel dissolves or runs through your fingers, keep cooking it.

Nutrition