Cinnamon Rock Candy

Why You’ll Love This Recipe

• Simple Ingredients: Requires basic pantry staples like sugar, water, and corn syrup.
• Customizable Heat: Adjust the cinnamon oil to control the candy's spiciness.
• Perfect for Gifting: Makes an excellent homemade gift for friends and family.
• Long Shelf Life: Properly stored, this candy can last for several weeks.

Ingredients

• 1 cup water
• 3 ¾ cups granulated sugar
• 1 ¼ cups light corn syrup
• 1 teaspoon red food coloring (optional)
• 1 teaspoon cinnamon oil (use 2 teaspoons for extra spiciness)
• 1 ½ cups powdered sugar

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Pan: Butter a 15x10x1-inch rimmed baking sheet. Line it with parchment paper and butter the parchment, ensuring the edges are well-greased to prevent sticking.
2. Combine Ingredients: In a large, deep saucepan, mix water, sugar, corn syrup, and red food coloring. Stir over medium-high heat until the sugar dissolves.
3. Boil the Mixture: Attach a candy thermometer to the pan without letting it touch the bottom. Boil the mixture until it reaches 300°F (hard crack stage), approximately 20-25 minutes.
4. Add Flavoring: Remove from heat and quickly stir in the cinnamon oil. Be cautious, as the aroma is potent.
5. Pour and Cool: Carefully pour the hot syrup onto the prepared baking sheet. Let it cool completely.
6. Break into Pieces: Once hardened, dust the top with powdered sugar and break the candy into bite-sized pieces.

Servings and Timing

• Servings: About 1 ½ pounds of candy
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Cooling Time: 1 hour

Variations

• Color Variations: Use different food colorings to create unique looks. Green works well for a holiday mix.
• Different Flavors: Substitute cinnamon oil with peppermint, cherry, or orange oil for variety.
• Sugar-Free Option: Use a sugar substitute designed for candy-making.

Storage/Reheating

• Storage: Keep the candy in an airtight container at room temperature for up to 3 weeks.
• Humidity Protection: Store with silica gel packs to prevent stickiness.
• Freezing: Not recommended, as moisture can ruin the texture.

FAQs

How do I know when the candy is ready?

Use a candy thermometer and ensure it reaches 300°F. If you don’t have one, drop a bit of the syrup into cold water; it should harden immediately.

Can I make this without a candy thermometer?

Yes, but it's riskier. Use the cold water test to check for the hard crack stage.

Why is my candy sticky?

Humidity or undercooking can cause stickiness. Ensure the mixture reaches 300°F and store it properly.

Can I use ground cinnamon instead of cinnamon oil?

No, ground cinnamon won’t provide the same intense flavor or heat.

Is this candy safe for kids?

Yes, but be mindful of the spice level. Reduce the cinnamon oil for a milder taste.

What’s the best way to break the candy?

Use a small hammer or rolling pin. Place a towel over the candy to prevent pieces from flying.

Can I use a silicone mat instead of parchment paper?

Yes, a silicone baking mat works well and makes cleanup easier.

Does the red food coloring affect the flavor?

No, it’s purely for aesthetics. You can skip it or use natural food coloring.

Can I make this recipe without corn syrup?

Corn syrup helps prevent crystallization. You can try honey or glucose syrup, but the texture may change.

What if I don’t have powdered sugar?

You can omit it, but it helps prevent the candy from sticking together.

Conclusion

Cinnamon Rock Candy is an easy, festive treat perfect for holidays or special occasions. With its customizable spice level and long shelf life, it makes an excellent homemade gift or sweet snack. Follow the steps carefully, and you'll have delicious, spicy-sweet candy in no time!

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Cinnamon Rock Candy is a classic homemade treat with a bold, spicy-sweet cinnamon flavor and a vibrant red hue. Perfect for holidays and gifting, this easy-to-make hard candy is sure to be a festive favorite.

• Author: Janet
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 35 minutes
• Yield: 1 ½ pounds of candy
• Category: Candy, Dessert
• Method: Boiling
• Cuisine: American
• Diet: Gluten Free

Ingredients

• 1 cup water
• 3 ¾ cups granulated sugar
• 1 ¼ cups light corn syrup
• 1 teaspoon red food coloring (optional)
• 1 teaspoon cinnamon oil (use 2 teaspoons for extra spiciness)
• 1 ½ cups powdered sugar

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Instructions

• Prepare the Pan

  • Grease a 15x10x1-inch rimmed baking sheet with butter.
  • Line with parchment paper and butter the parchment to prevent sticking.

• Make the Candy Mixture

  • In a large, deep saucepan, combine water, sugar, corn syrup, and food coloring.
  • Stir over medium-high heat until the sugar dissolves.

• Boil to Hard Crack Stage

  • Attach a candy thermometer, ensuring it doesn’t touch the bottom of the pan.
  • Boil the mixture until it reaches 300°F (hard crack stage) (about 20-25 minutes).

• Add Flavoring

  • Remove from heat and stir in cinnamon oil. Be cautious, as the aroma is strong.

• Pour and Cool

  • Carefully pour the hot syrup onto the prepared baking sheet.
  • Let it cool completely (about 1 hour).

• Break into Pieces

  • Once hardened, dust with powdered sugar.
  • Break into bite-sized pieces using a rolling pin or small hammer.

Notes

• For Extra Spice: Increase cinnamon oil to 2 teaspoons.
• Storage Tip: Keep candy in an airtight container at room temperature for up to 3 weeks.
• Alternative Flavors: Substitute cinnamon oil with peppermint, cherry, or orange oil for variety.
• Candy Thermometer Alternative: Use the cold water test—drop a bit of syrup into cold water; it should harden immediately.