Candy Cane Fireball Hard Candy
A festive peppermint-cinnamon hard candy with a kick of Fireball whiskey — great for holiday treats and adult gift jars.
Ingredients
- 1 cup granulated sugar
- 1/3 cup light corn syrup
- 1/3 cup Fireball whiskey
- 1/4 tsp peppermint extract
- 1/4 tsp cinnamon extract (optional)
- Red gel food coloring
- White gel food coloring or leave clear
- Powdered sugar for dusting
- Silicone round candy molds
Instructions
- Dust silicone molds lightly with powdered sugar and set aside.
- In a heavy saucepan combine sugar, corn syrup and Fireball. Stir over medium heat until sugar dissolves.
- Bring to a boil and heat to
300°F / 149°C(hard-crack stage) on a candy thermometer. Avoid stirring once boiling — you can gently swirl the pan if needed. - Remove from heat; stir in peppermint extract and cinnamon extract (if using).
- Divide syrup into two heatproof bowls. Color one portion red with gel color; leave the other clear (or tint slightly white).
- Use a spoon to pour alternating lines or dots of red and clear syrup into molds to create striped candies.
- Allow to cool and harden 20–30 minutes. Demold gently and dust with powdered sugar to prevent sticking.
- Store in an airtight container. Keep away from children due to alcohol content.
⚠️ Note: These candies contain alcohol (Fireball). If you prefer non-alcoholic, replace Fireball with an equal amount of water and add a dash of extra cinnamon extract or cinnamon oil for flavor.
