Cinnamon Rock Candy is a nostalgic treat that’s perfect for gifting, holiday celebrations, or simply indulging your sweet tooth. This homemade candy has a bold cinnamon flavor with a delightfully crunchy texture. With just a few ingredients and some patience, you can create a batch of this vibrant, festive candy that will impress family and friends.
Why You’ll Love This Recipe
- Easy to make with simple pantry ingredients.
- A fun and festive candy for holidays and special occasions.
- Customizable in flavor and color to suit your preferences.
- Perfect for gifting in decorative jars or bags.
- A great recipe to involve kids in the candy-making process (with supervision).
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Granulated sugar
- Light corn syrup
- Water
- Cinnamon oil or extract
- Red food coloring
- Powdered sugar (optional, for coating)
Directions
- Prepare Your Workspace: Line a large baking sheet with parchment paper or foil and lightly grease it with cooking spray. Keep your cinnamon oil and food coloring ready.
- Combine Ingredients: In a heavy saucepan, combine sugar, corn syrup, and water. Stir over medium heat until the sugar dissolves.
- Boil the Mixture: Attach a candy thermometer to the saucepan. Bring the mixture to a boil without stirring, and cook until it reaches 300°F (hard crack stage).
- Add Flavor and Color: Remove the pan from heat. Quickly stir in cinnamon oil and red food coloring. Be cautious, as the cinnamon oil can release strong fumes.
- Pour and Cool: Pour the hot candy mixture onto the prepared baking sheet. Spread it out evenly if needed. Allow it to cool completely until hardened.
- Break Into Pieces: Once set, break the candy into bite-sized shards using a mallet or rolling pin. Dust the pieces with powdered sugar to prevent sticking, if desired.
- Store: Store the candy in an airtight container at room temperature.
Servings and Timing
- Servings: Approximately 1-2 pounds of candy
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Cooling Time: 1 hour
- Total Time: 1 hour 30 minutes
Variations
- Different Flavors: Swap cinnamon oil for peppermint, clove, or anise oil to create other holiday flavors.
- Color Options: Use different food coloring to match specific themes or celebrations.
- Sugar-Free Option: Use sugar substitutes and sugar-free corn syrup designed for candy making.
- Milder Cinnamon Flavor: Use less cinnamon oil for a subtler taste.
Storage/Reheating
- Storage: Store in an airtight container at room temperature for up to 2 weeks. Keep it dry to avoid stickiness.
- Reheating: This candy is not meant to be reheated once set.
FAQs
1. What is the hard crack stage?
The hard crack stage is when the sugar mixture reaches 300°F. At this stage, it hardens into brittle candy when cooled.
2. Can I use cinnamon extract instead of oil?
Yes, but you’ll need more extract than oil for the same intensity of flavor.
3. Why is my candy sticky?
Humidity or improper cooking can cause stickiness. Ensure the mixture reaches 300°F and store in a dry environment.
4. Can I make this without a candy thermometer?
Yes, you can test the hard crack stage by dropping a small amount of the mixture into cold water—it should harden instantly and break cleanly.
5. Is cinnamon oil safe to use?
Yes, but it’s highly concentrated. Handle it with care and avoid direct skin contact.
6. Can I double the recipe?
Yes, but work in batches to ensure even cooking and avoid cooling the mixture too quickly.
7. What’s the best way to break the candy?
Use a mallet, rolling pin, or the back of a heavy spoon. Cover the candy with parchment paper to prevent shards from flying.
8. Can I skip the food coloring?
Yes, the candy will remain clear or slightly yellow without food coloring.
9. What type of pan should I use?
A heavy-bottomed saucepan is ideal for even heat distribution. Avoid thin pans that can cause uneven cooking.
10. Can I add mix-ins like nuts or dried fruit?
This candy is best made plain, as mix-ins can interfere with the setting process.
Conclusion
Cinnamon Rock Candy is a timeless treat that’s fun to make and even more enjoyable to eat. With its bold cinnamon flavor, striking color, and crunchy texture, it’s perfect for holidays, parties, or as a homemade gift. Give this recipe a try, and enjoy a nostalgic, sweet treat that’s sure to impress!
Print
Cinnamon Rock Candy
- Prep Time: 10 minutes
- Chill Time: 1 hour
- Cook Time: 25 minutes
- Total Time: 1 hour 35 minutes
- Yield: About 1 1/2 pounds 1x
- Category: Candy
- Method: Stovetop
- Cuisine: Holiday, Festive
Description
Cinnamon Rock Candy is a nostalgic and festive treat that’s perfect for the holidays! With a bold cinnamon flavor and a beautiful red hue, this homemade hard candy is ideal for gifting or enjoying with family and friends.
Ingredients
- 3 3/4 cups granulated sugar
- 1 1/2 cups light corn syrup
- 1 cup water
- 1 teaspoon cinnamon oil (adjust to taste)
- Red food coloring (optional)
- Powdered sugar (for dusting)
- Candy thermometer
- Large saucepan
- Heat-resistant spoon
- Baking sheet or large heatproof surface
- Parchment paper or silicone mat
Instructions
- Prepare the Surface:
- Line a large baking sheet with parchment paper or a silicone mat. Dust lightly with powdered sugar. Set aside.
- Cook the Candy Base:
- In a large, heavy-bottomed saucepan, combine the granulated sugar, corn syrup, and water. Stir over medium heat until the sugar dissolves completely.
- Attach a candy thermometer to the pan, ensuring it doesn’t touch the bottom. Bring the mixture to a boil without stirring.
- Heat to the Hard Crack Stage:
- Continue boiling the mixture until it reaches 300°F (150°C) on the candy thermometer (the hard crack stage). This will take about 20-25 minutes. Be patient and watch closely to avoid burning.
- Add Flavor and Color:
- Once the candy reaches 300°F, immediately remove the pan from heat.
- Carefully stir in the cinnamon oil and a few drops of red food coloring (if using). Be cautious, as the oil can cause steam and bubbling.
- Pour and Cool:
- Quickly pour the hot candy mixture onto the prepared baking sheet. Tilt the sheet slightly to spread the candy into an even layer.
- Let the candy cool completely at room temperature, about 1 hour.
- Break into Pieces:
- Once hardened, use a clean mallet, rolling pin, or the back of a spoon to break the candy into bite-sized pieces.
- Dust and Store:
- Toss the candy pieces in powdered sugar to prevent sticking.
- Store in an airtight container at room temperature for up to 2 weeks.
Notes
- Cinnamon oil is very potent. Start with a small amount and adjust to your desired level of spiciness.
- For variety, try substituting cinnamon oil with other flavorings like peppermint, clove, or anise.
- Candy can also be poured into silicone molds for shaped pieces.