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

Cinnamon Valentine Caramels

By Brenda Score ()
Jump to Recipe
individually wrapped cinnamon caramels

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 that their 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.

Wilson's candy flavorings
individually wrapped cinnamon caramels

Cinnamon Valentine Caramels

Yield: 1 9×13 pan
prep time: 5 minutes
cook time: 10 minutes
Additional Time: 10 minutes
total time: 25 minutes
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 (2 Reviews)
Print

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 at Our Best Bites.
a farmgirl’s dabbles, an adaptation of my Grandma 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.
Did you make this recipe?Please leave a comment below. And share a photo on Instagram with the hashtag #afarmgirlsdabbles or tag @farmgirlsdabble!
© Brenda | A Farmgirl’s Dabbles
Cuisine: American
Course: Valentine’s Day
a stack of red cinnamon caramels

 

32 Comments / Leave a Comment »

get new posts via email:

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating:




32 comments on “Cinnamon Valentine Caramels”

  1. Rick

    5 stars
    She absolutely loved them.Thanks for this keeper recipe. Easy to prepare. Cut into 3/4″ squares – makes a zillion. https://photos.app.goo.gl/AbYSuMiTY3Cmv6FV9

    Reply
  3. jfet

    How about cayenne caramels or jalapeño? That would be special and turn the jalapeño ones with green dye… So many new ideas are coming to me from your looking outside the box. Thanx

    Reply
  4. Jette

    Great Recipe! Can you tell me roughly how long it took to cool and how many pieces did you cut out at those dimensions? Thanks!

    Reply
    1. Brenda

      Hi Jette – you’ll want to allow at least a couple hours for this to cool on the counter, and then place it in the refrigerator. The caramels are easier to cut when fully chilled. The number of pieces will vary with the size you cut them into.

      Reply
  5. suzane

    I have made your cinnamon caramels several times–I love them, muy hub loves them, ( altho i messed up oned and put to much cin oil in them–wow were they hot, he loved them)—several people at work love about them–I have shiped them home to Ind for My sister–she loves them—thank you soooo much for the recipe—planing on making the chocolate ones for my daughter, as she is not a cinnamon lover. going to try the cranberry cake too–so glad I found yur site

    Reply
  6. Cheryl

    These look so amazing! Looking forward to giving them a try. Love cinnamon and love caramels, so they’ve gotta be a party in my mouth!

    Reply
  7. Patty

    On your recipe it says 1-1/2 cup light corn syrup. Does that mean one and a half cups or one-half cup? I’m excited to try my hand at this treat for my mom cause she loves cinnamon anything!

    Reply
    1. farmgirl

      Hello, Patty! That measurement means one and a half cups. (One half cup would show as “1/2”.) I hope your mom likes these caramels – my cinnamon loving mom sure does!!

      Reply
  11. Sue Kment

    oh, I saw these yummies featured on a blog and sent the link to my caramel making SIL! I am hoping she will make me some…being a”hot tamale” lover, I am sure I would love these too! TFS!

    Reply
    1. farmgirl

      Thank you, Sue – for visiting and for passing along this fun recipe! I do hope your SIL makes you some, they are very “hot tamale-esque” – just be sure to use the cinnamon oil, not the extract for that stronger flavor.

      Reply
  12. Allison @ Alli 'n Son

    I’ve never heard of cinnamon caramel. I LOVE it!

    I have a new linky called Sweet Tooth Friday and I’ve be honored if you shared your recipe. I hope to see you there. http://alli-n-son.com/2011/02/03/chocolate-toffee/

    Reply
    1. farmgirl

      A common recipe for caramel candy is to boil milk or cream, sugar, butter, corn syrup, and vanilla. I played around with those ingredients – swapped out the vanilla for the cinnamon oil, and added some red coloring for a fun twist. They are soft, dense, and chewy, just like a traditional caramel candy.

      Reply
  15. Amy B

    Brenda, I have been thinking about your family in Egypt and hoping that all is well with them. I pray that they are safe. I am a new reader to your blog and enjoyed the entries about your family’s trip to Egypt and kept thinking of that when the stories hit the news about the unrest over there. Anyway, I hope everyone is safe and out of harm’s way!

    Reply

get new posts via email: