Reindeer Tears
Capture the magic of the holiday season with "Reindeer Tears," a delightful homemade candy that's as enchanting as its name suggests. These jewel-like, cinnamon-spiced hard candies are made from a simple mixture of sugar, corn syrup, and butter, creating a perfectly crisp texture that melts in your mouth. Infused with a warm hint of vanilla and a whisper of sea salt, these whimsical treats are shaped into delicate teardrops, adding a touch of charm to your candy-making repertoire. Perfect for gifting, decorating holiday tables, or indulging during cozy winter evenings, this quick and easy recipe comes together in just 25 minutes. With no special equipment required beyond a candy thermometer, "Reindeer Tears" is a foolproof way to satisfy your sweet tooth while spreading festive cheer.
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Recipe Information
Ingredients
- 1 cup granulated sugar
- 0.25 cup water
- 0.25 cup light corn syrup
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon sea salt
- 1 teaspoon neutral-flavored oil (for greasing)
Instructions
Prepare a baking sheet by lightly greasing it with a thin layer of neutral-flavored oil. Set aside.
In a medium, heavy-bottomed saucepan, combine the granulated sugar, water, and light corn syrup. Stir gently to combine.
Place the saucepan over medium heat and allow the mixture to cook without stirring until the sugar dissolves and the mixture starts to boil.
Once boiling, insert a candy thermometer and continue cooking until the mixture reaches 300°F (hard crack stage). This should take about 10–12 minutes. Avoid stirring during this stage.
Remove the pan from heat and quickly whisk in the unsalted butter, vanilla extract, ground cinnamon, and sea salt. Be cautious as the mixture will bubble vigorously.
Using a small spoon or a candy dropper, carefully drop small tear-shaped portions of the hot candy mixture onto the prepared baking sheet.
Allow the candy to cool and harden completely, about 20 minutes.
Once cooled, gently peel the candies off the baking sheet and store them in an airtight container at room temperature for up to two weeks.
Nutrition Facts
Calories |
1193 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.7 g | 37% | |
| Saturated Fat | 14.7 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 596 mg | 26% | |
| Total Carbohydrate | 246.0 g | 89% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 245.0 g | ||
| Protein | 0.3 g | 1% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 23 mg | 2% | |
| Iron | 0.1 mg | 1% | |
| Potassium | 21 mg | 0% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
