Family Favorite Cinnamon Candy Recipes

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.

Steps:

• Grease two 15x10x1-in. pans with butter., In a large heavy saucepan, combine sugar, corn syrup and water. Bring to a boil over medium heat, stirring constantly to dissolve sugar. Add Red Hots; return to a boil, stirring carefully until Red Hots are melted, about 10 minutes. (Mixture will be very hot; wear an oven mitt while stirring to prevent burns.) Cook, without stirring, until a candy thermometer reads 300° (hard-crack stage)., Remove from heat. Immediately divide mixture between prepared pans; cool completely, about 1 hour., Break candy into pieces. Place confectioners' sugar in a large resealable bag. In batches, add candy and toss to coat lightly.

Steps:

• In bread machine, add all dough ingredients and select white bread button.
• (This dough can be mixed manually, but you must knead the dough and let it rise until doubled in bulk.) When the bread machine cycle is over, roll dough out on floured board to a 22x14 inch rectangle.
• Brush the dough with melted butter.
• Combine filling ingredients and sprinkle on top of dough.
• Roll dough in a jellyroll fashion, starting with long edge.
• Seal edges, and cut into 10-20 rolls.
• Place cut side down, side by side, in greased and sugared 8 inch round pan, or glass baking dish.
• Cover and let rise in warm place until doubled, about 45 minutes.
• Bake at 350* for 20-25 minutes.
• Drizzle with icing, and serve warm.
• (This dough can be refrigerated after it has risen twice (doubled in bulk twice). Cover with plastic wrap and refrigerate overnight. Let dough come to room temperature before baking.).