Crockpot Fireball Cinnamon Candy
These vibrant, chewy delights combine the robust flavor of cinnamon with the fiery kick of Fireball whiskey, perfect for gatherings or cozy nights in.
Ingredients
Main Ingredients
- 2 cups sugar Use granulated sugar for the best texture.
- 1/2 cup corn syrup This ingredient helps prevent crystallization, ensuring a smooth candy.
- 1/2 cup water Room temperature is fine here.
- 1 cup Fireball cinnamon whisky For the best results, use the original Fireball brand.
- 1 teaspoon vanilla extract Gives a wonderful base note to balance the spiciness.
- Optional: Cinnamon candies for garnish These can add an extra festive touch!
Instructions
Preparation
- In the crockpot, combine sugar, corn syrup, and water. Stir well until combined.
- Cover and cook on high for about 1 hour, until the sugar dissolves completely. Keep an eye out for bubbling—the mixture will be dense and syrupy.
- Reduce heat to low and slowly stir in Fireball cinnamon whisky and vanilla extract. Stir gently but thoroughly to avoid any splashes.
- Cook for an additional 2-3 hours, stirring occasionally. The mixture is done when it thickens and pulls away slightly from the sides of the pot.
- Once done, pour the mixture into a greased dish and let it cool completely.
- Cut into pieces and garnish with cinnamon candies, if desired.
Notes
Store the candy in an airtight container. They’ll keep at room temperature for about two weeks or in the fridge for up to a month.