Cinnamon Caramels {Chocolate Dipped If You Dare}
Get this easy, no-stir recipe for delicious, chewy cinnamon caramels plus instructions on how to dip them in luscious chocolate!
If I told you that upon finding one of these cinnamon caramels that had somehow fallen behind the nutella jar in my pantry (don’t ask why I was that close to the nutella jar) two weeks after I had made them and without thinking I picked up that beautiful, and slightly wrinkly, caramel and ate it without a second thought and savored the gloriousness of it’s buttery, cinnamony, chewy deliciousness…well, if I told you that, would it adequately convince you of how insanely delicious these babies are or simply gross you out?
If it’s the latter, just pretend like you didn’t just read that first paragraph.
Seriously, I’ve never had anything quite like these.
They are honestly the most delectable little caramels in all the land. You get the rich chewiness of the caramel with the slight heat of the cinnamon.
It’s like a cinnamon bear but a hundred times better. Dip it in chocolate? A cinnamon bear on some serious steroids.
My friend Lisa told me about these last year in the comments of my black licorice caramels (also amazing) and I waited all year to try them so I didn’t ostracize myself and lose all my friends by doing something weird like making caramels in June.
I’ve made up for the lack of cinnamon caramels in my life by making at least four batches in the last several weeks.
They are severely delicious on their own but you might as well try a few dipped in chocolate. It’s a simple process that will elicit fabulous results.
I’ve unloaded lots of pounds of cinnamon caramels on lots of people lately and they are getting lots of rave review. One bite and there’s an element of “hmmm, what is this pleasantly and weirdly sweet hot caramel thing I just bit into” followed by a “oh, yeah, baby, cinnamon and caramel; I’m hooked.” You know, those kind of rave reviews.
If you are wanting a step-by-step tutorial for the caramel, follow the pictures in this recipe (it’s the same recipe except for omitting the vanilla and adding the cinnamon and red coloring at the end).
I’m pretty sure if you’re looking for the holiday recipe to win you fame and fortune (or at the very least, lots of friends), it’s going to be these. Don’t wait like I did, make ’em soon.
Also, stay tuned tomorrow for two video tips that will make dipping anything and everything in chocolate easy peasy lemon squeezy.
One Year Ago: Salty Sweet Granola and Coconut Yogurt {Sugar Rush Gift Edition #4}
Two Years Ago: White Chipper Chocolate Cookies
Three Years Ago: Chile Lime Popcorn
Cinnamon Caramels {Chocolate Dipped If You Dare}
Ingredients
- ¾ cup (170 g) salted butter
- ¼ teaspoon salt
- 1 cup light corn syrup
- 2 cups (424 g) granulated sugar
- 2 cups heavy whipping cream, divided (meaning, you’ll add half at the beginning and half later)
- 3 teaspoons cinnamon extract
- 1 teaspoon red food coloring gel (see note)
Instructions
- Butter an 8X8-inch pan and set aside.
- In a medium heavy-bottomed saucepan, combine the butter, salt, corn syrup, sugar and 1 cup of the cream. Over low heat, warm the ingredients until the butter is melted. Gently stirring during this part is ok to help combine the ingredients – just take care not to stir too vigorously and splash the liquid high up on the sides of the pan; also, take care to use low heat for this step. Too high of heat can cause the ingredients to melt unevenly and cause the butter to separate.
- Once the ingredients are warmed and melted, increase the heat to medium-low (I keep my stovetop dial between a 3 and 4 the entire time; each stove is different so just keep an eye on the heat). Because these are no-stir caramels, too high of heat will burn the ingredients on the bottom. Moderate the heat of your stove so that the mixture maintains a simmer without burning. If you turn down the heat and the caramel stops simmering, simply increase the heat little by little until a good simmer is reached and then leave it there. You’ll be good to go.
- Clip a candy thermometer to the side of the pan and bring the mixture to a simmer. Cook, without stirring, until the mixture reaches 236 degrees F. Pour in the remaining 1 cup cream. Gently swirl the caramel once or twice with a wooden spoon or spatula to incorporate.
- Again, bring the mixture to a simmer (don’t adjust the heat to sharply – I keep mine set the same as before) and cook until the thermometer registers 245 degrees F.
- Off the heat, carefully stir in the cinnamon and red food coloring.
- Immediately pour the caramel into the prepared pan – don’t scrape the sides, just tip the pan until no more drizzles out. Let the pan of caramels cool completely at room temperature before cutting into pieces.
- To dip into chocolate, melt milk, semisweet or bittersweet chocolate in the microwave on 50% power for 1-minute increments or in a double boiler on the stove. Simply drop a caramel into the chocolate, lift out once full covered with a fork, tap on the side of the bowl to let the excess chocolate drip off and then carefully slide onto a parchment-lined baking sheet. Once the chocolate has set, you can drizzle additional chocolate over the top for a nice pattern.
Notes
Recommended Products
Recipe Source: adapted from my favorite foolproof, no-stir caramel recipe after my friend Lisa C. gave me the fabulous idea
Amazon was sold out of the extract you recommended, so I used cinnamon oil. I noticed that, although the caramels seemed to blend with the oil, there was still a layer of oil on top after I poured them out. Should I pat with a paper towel or something the excess oil off before I cut and wrap them?
Yes, you can blot off any extra oil with a paper towel before wrapping.
These are seriously amazing! I was so bummed when I made these because I cooked them too long they turned out hard (even adjusting for high altitude, and being camped by the stove for a couple hours). So, I warmed them back up in a pan and added some whipping cream and made a cinnamon caramel sauce! It is so divine and AWESOME with sliced apples. So, if your turn out too hard, there is hope to salvage them. Thanks for another amazing recipe, Mel! You’re always my go-to!
Way to go to the extra work to salvage the batch, Amanda! Great thinking!
Dear Mel,
I tried making these yesterday (doubling the recipe). Maybe because I was using a larger sauce pan (stock pot size), the mixture seemed to only simmer in the middle with occasional large volcanic-like eruptions happening periodically. I had to keep the heat on the lowest setting to prevent people in the next state from getting lava burns. It was exciting. The mixture came to the 236 F temp okay but after adding the cream and reaching the three hour mark, the temperature never went above about 225 F, even after taking my life in my hands and increasing the heat to about a 4, (gas stove) with the mixture practically at a boil. I gave up, poured the mixture out and not surprisingly, it never set. Can you help me figure out what went wrong?
Sincerely,
Volcanic in Utah
Hey Aubrey, I’m sorry these didn’t work out for you. Was your pan quite a bit larger than your burner? That could have something to do with it – if the heat wasn’t heating the entire mixture evenly. I can’t believe that after three hours it never got above 225. Frustrating! 225 is usually the hurdle for caramels – it takes forever to jump over the 225 degree mark but when it does, the temperature usually rises quite a bit faster. My guess is you could probably take more of a risk 🙂 and keep the heat a ta 3 or 4 the whole time. I just posted a guide to caramel making tonight and it has a lot of other details including my go-to caramel recipe (you can add cinnamon to it for a cinnamon caramel),
I made these and they were amazing!! Now I am wanting to try this with some other flavorings like orange. I noticed this recipe is different from the licorice and chocolate caramels. I am wondering which recipe I should use if I am going to try it with orange extract instead? Also curious if they is a way to make this a STIR recipe to speed up the time a little?
You can really use any caramel base recipe you like and add extract of choice. You could definitely use orange extract with this recipe (or the recipe for the licorice caramels).
Karlee, I make my cinnamon caramels with the same recipe as the licorice caramels. I stir that recipe and it only takes about 20 minutes to 1/2 hour.
I always use oils as flavoring instead of extracts. You can use orange oil and peppermint oils, lemon oil etc. I have not found one that I do not enjoy!
Can anyone tell me what type of cinnamon extract or oil(?) would make these Caramels the spicy cinnamon type? Also how much of that to say 1 quart of dairy? Thanks in advance
Hey there,
First step may go more quickly if you melt the butter first. I have made lots of caramels over the year but always wanted to try the cinnamon ones. I am waiting for the butter to melt right now LOL.
Leah
INCREDIBLE! So delicious! I live in Colorado at 6,900 feet, so I had to adjust the thermometer temperatures by 13*, but they still turned out AWESOME. Having the caramels dipped in chocolate made them celestial. Thank you for a wonderful recipe!
I made these recently and they were fabulous.
They took forever to reach the recommended temperature, so budget plenty of time
Why does the recipe say 3 teaspoons of cinnamon extract when that is the same as 1 tablespoon?
These are fabulous! I thought I would leave some parting thoughts about my experience. 1) I used about 1 tsp of LorAnn Super Strength Cinnamon oil that I found at Orson Gygi in Salt Lake. I like cinnamon and this amount was about the strength of cinnamon bears. 2) I used powdered red food coloring, I would recommend NOT using this. I used maybe 3/4 a tsp and it is still a very orangey, pinky, red. Just go with the gel. 3) It seemed to take the caramels FOREVER to come to temperature, so make sure you have allotted at least 3 hours start to finish (at least, that is how long it took me). I have a fairly new, gas GE stove, if that makes a difference. Finally 3) I accadentily cooked these to 247 degrees, and while they are still delicious, they are slighty more hard than I would like! I will be making these again! Thank you, Mel for another wonderful recipe!
Thanks for the feedback, Rachel! 🙂
These are so good. We made them last Christmas, and loved them so much that we made them again for Valentine’s Day. I’m excited to make/eat them again!
These are awesome, can’t wait to make them again.
I made these last week and they were sooooo good! I used one dram of Lorann cinnamon oil and it was just enough cinnamon flavor. If you like a hotter cinnamon flavor, I would use a little more than one dram. I even cut some marshmallows in half and dipped them in the caramel and then wrapped them when they were cool. Super yummy! My family loved them. I’m going to make these again for Valentine’s day and dip them in chocolate. Thanks for the recipe!
My family went nuts over these! Soooo good! I made them the first time with 1 tsp of Americolor Super Red, which was waaaay too much. We all had red mouths for hours! The second time, I did about 1/3 tsp of the same coloring, and the caramels were still red but not stain-your-tongue-and-gums-all-night-long red!
Have you ever measured to see how much liquid was in the pour? I’d like to make it half chocolate (nom, nom, nom) and half cinnamon.
I do have a large Pyrex measuring cup and thought about putting the chopped chocolate at the bottom and pouring half over it.
I also broke my candy thermometer but am planning on using my digital meat one instead!
Hi Peggy, I’ve never measured, I’m sorry. A single batch doesn’t make an overly big batch – if it were me, I’d probably double and do half cinnamon, half chocolate.
Hi Mel,
I made these this afternoon and like Nicole, mine are not setting up. Like they are still kinda runny 3 hours later. How long does it take for yours to set up? I’m sure I cooked them to 245* but maybe my candy thermometer is off. I suppose it would never work to recook it?? I did think the taste was delicious! I added one dram of LorAnn cinnamon oil and it seemed about right.
I’ve never recooked caramel, Janelle – I’m afraid it might separate on you (that sometimes happens when caramel undergoes drastic temperature changes). It sounds like your thermometer may be off. At 245 degrees, they definitely won’t be runny. Have you tried putting your thermometer in a pot of boiling water to see where it’s at temperature-wise?
I found the extract at Sur La Table.
Abount how long does it take to make these, start to finish?
If you are aggressive with the heat (just be careful not to burn) probably 45 minutes to an hour. If you are playing it safe with low heat, maybe upwards of 2 hours (not counting time to let the caramels cool).
Have you ever tried doubling the recipe? I want to make enough to share with 75 employees but was hoping to get away with not making batch after batch.
Yes! I double the recipe all the time. It takes longer to come to temperature (and be sure to use a really large pot so it doesn’t overflow at the beginning stages when it foams and bubbles more); but otherwise works great.
Super loved these!! I’m a super cinnamon and caramel fan! So I used my straight up cinnamon bark essential oil, (since I live in Hawaii and absolutely couldn’t find either of those other options @the store) anyway, I think I used about 5 drops maybe? I did a couple, dropped some caramel in cold water so I could taste it and then added a few more. Just thought I’d add in case a curious reader had some on hand.
They turned out super delicious!! Thanks Mel!
Thanks Becca, I’ve been searching for flavored caramels using essential oils so thanks for sharing!
I tried making these but my caramel would not set anywhere near enough to cut blocks from them or to be able to dip in chocolate. Any ideas what went wrong?
Hi Nicole – it sounds like the caramel was undercooked. Did you use a cooking thermometer? If so, it may need to be calibrated to see if it cooks a bit too low.
Just in case anyone is wondering, white chocolate covered cinnamon bears are to die for and I can only imagine these would be amazing white 🙂
What kind of candy thermometer do you use? I’m shopping for one but don’t want to end up with one that doesn’t work well.
This is the one I have:
http://www.amazon.com/Maverick-CT-03-Digital-Candy-Thermomter/dp/B0000AQL25/ref=sr_1_13?s=kitchen&ie=UTF8&qid=1418356930&sr=1-13&keywords=candy+thermometer
so since living back east for almost two years, I (along with my cute hubby) have MISSED chocolate covered cinnamon bears that Winco sells in the bulk section. Eat some for me/us. I’m heading to the store to seek out cinnamon extract. The brand that you recommended is currently out of stock on Amazon, darn!!
thanks for another great recipe!
Hi! I love reading your blog and am trying out these cinnamon caramels as I write this. I have a question – how would you store these? And do you know how long they’ll last before getting hard? Thanks.
Hi Sarah – I store them in a tupperware-type container separating the layers with sheets of parchment paper and covering really well. I actually had a batch of these sit out on my counter for over three weeks (long story, I was planning on shooting a video showing how to dip them and kept pushing them off). Disgustingly, Brian, my husband, ate one after all that time and convinced me to try a piece and I was surprised they still tasted ok. Definitely not like the first couple days but still decent. Basically, I think you can store them well-covered for up to a week and be fine.
do you have to adjust the temperature for altitude at all when making candy/caramels?
thanks!
Good question, Grace! There are several websites online instructing to do a boiling water test with your candy thermometer and adult for altitude. I think this may help if you live at extreme altitudes but I’ve lived as close as 100 sea level and now at about 2,700 feet and I don’t adjust at all. If your caramels and other candies are turning out overcooked and you live at high altitude it’s probably worth doing the boiling water test and adjusting.
Wow, these are so unique!! I love this idea!! That spicy cinnamon is my fave. These are awesome for the holidays but they’d also be great for Valentine’s day!!
Wouldn’t fruity flavors be similar to flavored tootsie rolls? I loved the grape flavor.
I’ve made lemon caramels before and they are good too.
Ummm….what??? I want that lemon caramel recipe very badly
These look fabulous! I’m going to make them for my grandmother for Christmas. Question: Can I use liquid food coloring?
I haven’t tried it with liquid food coloring but I’m guessing it will work – you’ll need to add it until it gets to the right color (not sure how much to tell you, sorry!).
Do you have a candy thermometer that you recommend? I feel like I go through a new one every year during the holidays! I can’t wait to make these!!
I haven’t ever attempted making caramels before, but Rocky Mountain Chocolate Factory has the most incredible raspberry caramels… And my favorite shake flavor is strawberry caramel- so, I think that a fruity extract with these would be fabulous! Thanks for the idea, Paris!
You are officially my hero! Chocolate covered cinnamon bears are my weakness and since moving overseas I have been craving them like crazy, I have a feeling these will definitely hit the spot! Thanks for sharing, and for changing my life 😉
Do you think I could get away with using a different extract flavor, like strawberry, and it still coming out okay?
Hmmm, you’d definitely have to experiment. I’m not familiar with other fruity extracts and how they would play with the caramel flavor.
I am so bummed after a trip to the store tonight left me without cinnamon extract or oil!! I am going to have to keep searching because I think these are going to be my next happy place… 😉 thanks, Mel! You’re a doll!
Oh my goodness, how I wish that I was one of your nearby friends who you shared these with!! 🙂 They look amazing!!
Okay, I tried this with cinnamon oil. I have LorAnn Oils brand. I started out with 3/4 tsp and after sampling added another 3/4 tsp to caramel while it was still hot. So total of 1 1/2 tsp. I am not sure, but I suspect LorAnn brand is less potent than other brands out there. You can always start small, throw a spoonful of caramel in cold water, sample, and add more if needed before the caramel sets. Good luck oil fans!
Thanks!!!
Thanks for reporting back, Lindsey! My Aunt Marilyn made them tonight with oil and used 1 1/2 teaspoons also.
Thanks! This is just the information I needed.
Wow, I would love those! I love cinnamon candies, those sound amazing. Also, I can’t wait for your chocolate dipping tips – I’m always absolutely in awe of how perfect your dipped treats look!
I’m making these right now! It’s not the first time I’ve rushed to the store to buy ingredients after reading one of your recipes. It looks like there is a small linear design on top of the red caramels that aren’t dipped in chocolate. How did you create that? Thanks, Mel!
Thanks so much! I hate to buy a big ol’ bottle of something if I only need a bit.
After a search for knowledge, it looks like you would divide the amount of extract by four to get the amount of oil needed. 3 tsp divide by 4, so guess work 3/4 tsp of cinnamon oil. I am planning on making today if kids don’t change my plans. Let you curious folk know how it turns out. Or not!
Back in the day, I used to make tons of rock candy and I used oils for the flavoring which I purchased at the drug store. I’m sure you can get them at specialty candy stores too. Drug store is closer.
Since they are more intense than an extract, I wonder what the substitution would be?
Wow! These caramels look so beautiful! I haven’t mastered making caramels before but seeing this recipe motivates me to make some. Beautiful color for the holidays.
I have tried a couple of your caramel recipes, and they have all turned out great! I am curious though – if you had a ‘the best’ category for caramels, which would make the cut? I am having trouble keeping track of them all 🙂 in a good way!
Hi Lauren – I’ve fallen in love with the no-stir recipe I posted a few weeks back and think that’s the best one to go with (these cinnamon caramels are an adaptation of it).
Hi Mel!
I am really wanting to make all of your caramels this year and dip them in chocolate at a dipping party I’m having. Do you think there is an easy way to use just one of the recipes as a base and then add the different flavorings at the end? Thank you! You are the best!
It’s definitely worth a try. The no-stir caramels are probably the best bet (plus it’s definitely the easiest!).
I’ve never tried a cinnamon caramel…and certainly not one that’s hot red! What an unexpected color surprise when you bite into them! These look wonderful and your chocolate dipping is about as close to perfection as you can get…really beautiful!
Wow, I can’t get over the bright red color of these! I’d totally have to dip all of mine in chocolate!
Oh, these sound divine! I will be making these soon! Thanks for always sharing such wonderful recipes 🙂
Wow, Mel! You never cease to amaze me! These sound so fantastic, that I know I can’t let this week pass without making them! They have crawled into my brain space, and I have to make them to get them out!
These look amazing! I love cinnamon bears and can’t wait to try these out soon.
Your chocolate dipped ones look beautiful.
What a creative and different idea! They look and sound delicious. And you would definitely get the “wow factor” placing these on the table at Christmas. You produce such excellent results, Mel. These look like they are right out of a Sarris box.