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Cinnamon Rock Candy

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  • Author: clara
  • 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

Units Scale
  • 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

  1. Prepare the Surface:
    • Line a large baking sheet with parchment paper or a silicone mat. Dust lightly with powdered sugar. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Find it online: https://recipe.ukfinda.com/cinnamon-rock-candy.htm