- Lemon-infused organic olive oil
- 2 cups light organic corn syrup
- 3½ cups organic sugar
- 1 cup water
- 1½ teaspoons organic cinnamon
- 2 teaspoons all-natural or organic red food coloring
- Gather candy-making molds. Brush a drop of lemon-infused organic olive oil into each mold to help keep the candy from sticking. Set aside molds.
- In a large pan, combine corn syrup, sugar and water. Cook over medium heat and stir constantly until sugar is well-dissolved.
- Raise heat to high and bring mixture to a boil. Boil until candy thermometer registers 300 degrees F. (Be patient, it takes time to get the mixture this hot.)
- Remove pan from heat and stir in cinnamon and red food color. Work quickly because the mixture hardens rapidly.
- Gently pour mixture into prepared candy molds and let cool completely. When candy has hardened, gently turn molds upside down onto soft towels to free treats.
- To give away the candy hearts in style, we tucked a pair inside a small recycled-glass bowl from Riverside Design Group and tied it all up with a vintage ribbon.
This Valentine’s Day, surprise your loved ones with these homemade candy hearts. You can make them the old-fashioned way, using heart-shaped candy molds from antique or thrift stores, or use new soft-plastic molds from high-end kitchen retailers.