Caramelo de roca con canela

Ingredientes

• 2 cups granulated sugar
• 1/2 cup light corn syrup
• 1/2 cup water
• 1 teaspoon cinnamon oil
• 1/2 teaspoon red food coloring (optional)
• Powdered sugar for coating

Preparación

1. 1

   --- Step 1: Prepare Your Tools ---

2. 2

   Grease a large baking sheet or line it with parchment paper.

3. 3

   Have a candy thermometer, a heat-resistant spatula, and a wooden spoon ready.

4. 4

   Sprinkle a light layer of powdered sugar over the baking sheet to prevent sticking.

5. 5

   --- Step 2: Combine Ingredients ---

6. 6

   In a medium-sized heavy saucepan, combine the sugar, corn syrup, and water.

7. 7

   Stir the mixture over medium heat until the sugar dissolves completely.

8. 8

   --- Step 3: Boil the Syrup ---

9. 9

   Attach a candy thermometer to the side of the saucepan, ensuring it doesn’t touch the bottom.

10. 10

    Increase the heat to medium-high and bring the mixture to a boil without stirring.

11. 11

    Cook until the syrup reaches 300°F (hard crack stage), which takes about 10-15 minutes.

12. 12

    --- Step 4: Add Flavor and Color ---

13. 13

    Once the syrup reaches 300°F, remove it from the heat.

14. 14

    Quickly stir in the cinnamon oil and red food coloring, being careful of the steam (it’s very hot and can cause irritation).

15. 15

    --- Step 5: Pour and Cool ---

16. 16

    Pour the hot candy mixture onto the prepared baking sheet. Tilt the pan gently to spread the candy evenly.

17. 17

    Allow the candy to cool completely, which usually takes 30-60 minutes.

18. 18

    --- Step 6: Break into Pieces ---

19. 19

    Once the candy is fully set, use a hammer, mallet, or the handle of a knife to break it into bite-sized pieces.

20. 20

    Toss the pieces in powdered sugar to prevent them from sticking together.