Easy Cinnamon Valentine Caramel Candy Recipe - Ready in 30 Minutes! (2024)

Recipes » Holiday » Valentine's Day » Cinnamon Valentine Caramels

by Brenda Score onJanuary 31, 2011 (updated February 1, 2021)

Easy Cinnamon Valentine Caramel Candy Recipe - Ready in 30 Minutes! (1)

As I savored the last Chocolate Caramel from my freezer stash a couple weeks ago, I got to thinkin’…

How could I alter this wonderful recipe of my grandma’s, to create a sweet treat for the upcoming Valentine’s Day?

It took me a couple tries to get it just right, but I’m now deeply in love with these Cinnamon Valentine Caramels. Their vibrant red color fits this holiday beautifully, and I’m positive thattheir sweet and spicy flavor will leave my cinnamon connoisseur of a mom yearning for just one more.

If you’re looking to create something extra special this Valentine’s Day, I’m tellin’ you, these chewy, creamy cinnamon caramels are just that. Extra special.

Easy Cinnamon Valentine Caramel Candy Recipe - Ready in 30 Minutes! (2)

Cinnamon Valentine Caramels

Yield: 1 9×13 pan

prep time: 5 minutes mins

cook time: 10 minutes mins

Additional Time: 10 minutes mins

total time: 25 minutes mins

Cinnamon Valentine Caramels are easy-to-make candies that are perfect for Valentine's Day. They're a little sweet, a little spicy, and totally delicious!

5 Stars (1 Review)

Ingredients

2 c. white sugar
1-1/2 c. light corn syrup
1-1/2 c. heavy cream
1 c. butter plus 1/2 T. for buttering the pan
2 tsp. cinnamon oil I used cinnamon oil from a Wilton candy flavorings multi pack, from Michael’s
1-1/2 tsp. red food color gel I used Wilton red “no taste” icing color, from Michael’s.

Instructions

Butter a 9″ x 13″ pan and set aside.
Place all ingredients except the cinnamon oil and the red coloring in a heavy medium sauce pan. Cook over medium heat, stirring quite constantly, until it reaches 240°. This will take awhile, but don’t wander too far away, as the temperature seems to rise quickly right at the end. Take off heat and stir in the cinnamon oil and red coloring. Pour into your buttered pan. Let cool to room temperature, then refrigerate to set. Take out of refrigerator and let sit for about 10 minutes before cutting.
If you want to gift these caramels, simply cut them into your desired size and wrap in wax paper.

Notes

(Cinnamon oil is very strong, but necessary for reaching a stronger cinnamon flavor. Be careful to not get it on your skin, as it can cause irritation. For a more subtle cinnamon flavor, substitute 3 tsp. cinnamon extract for the cinnamon oil. The extract can be found in the baking section of your grocery store.)

Please note: Using candy thermometers can be a tricky thing. Thermometers seem to vary, which can give you different results. When Mom makes these caramels, she cooks them to 236°, as her thermometer registers a bit differently than mine. If you want to calibrate your thermometer, to know exactly where yours sits, I found a great tutorial over atOur Best Bites.

a farmgirl’s dabbles, an adaptation of myGrandma Klein’s Chocolate Caramels

Nutrition Information:

Serving: 1 Calories: 59kcal Carbohydrates: 8g Fat: 3g Saturated Fat: 2g Polyunsaturated Fat: 1g Cholesterol: 9mg Sodium: 17mg Sugar: 8g

Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.