Cinnamon rock candy is a nostalgic, spicy-sweet treat that’s perfect for gifting, holiday snacking, or just satisfying my inner candy lover. With its bright color, glassy crunch, and bold cinnamon flavor, this homemade candy looks impressive but is surprisingly easy to make with just a few pantry staples and a candy thermometer.
Why You’ll Love This Recipe
I love this recipe because it feels like a fun little science project that turns into something delicious. The bold cinnamon flavor and bright red color give it serious holiday or Valentine’s Day vibes, but I honestly make it year-round. It’s also great for wrapping up as homemade gifts or stocking stuffers. Once I got the hang of it, making my own candy felt totally doable—and pretty satisfying.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Granulated sugar
- Light corn syrup
- Water
- Cinnamon oil or cinnamon extract (use oil for a stronger flavor)
- Red food coloring (optional but classic)
- Powdered sugar (for dusting)
- Butter or cooking spray (for greasing the pan)
Directions
- I start by lining a baking sheet with parchment paper or lightly greasing it with butter or cooking spray.
- In a large, heavy saucepan, I combine the sugar, corn syrup, and water. I stir over medium heat until the sugar dissolves.
- Once the sugar is dissolved, I stop stirring and let the mixture come to a boil. I clip on a candy thermometer and continue boiling until it reaches 300°F (hard crack stage).
- As soon as it hits temperature, I remove the pan from heat and quickly stir in the cinnamon oil and food coloring (carefully—it can create a strong vapor).
- I immediately pour the hot candy mixture onto the prepared pan and spread it out evenly.
- I let it cool completely at room temperature until hardened, about 30–45 minutes.
- Once set, I break it into pieces using a mallet or the back of a spoon.
- I toss the pieces in powdered sugar to prevent sticking and store them in an airtight container.
Servings and Timing
This recipe makes about 1 to 1½ pounds of candy. It takes about 10 minutes to prep and 15–20 minutes to cook, plus cooling time—so it’s ready in about an hour from start to finish.
Variations
- I’ve made it with other extracts like peppermint, clove, or anise for fun flavor twists.
- A few drops of edible glitter or different food coloring can change the look for various holidays.
- I sometimes add crushed candy pieces to cookies or top cupcakes with them for decoration.
Storage/Reheating
I store the candy in an airtight container at room temperature for up to 2–3 weeks. I keep it in a dry place to avoid moisture, which can cause stickiness. No reheating needed—it’s shelf-stable and ready to snack on anytime.
FAQs
What’s the difference between cinnamon oil and extract?
Cinnamon oil is much more concentrated than extract and gives a stronger, more classic candy-shop flavor. I use just a small amount—usually around 1 teaspoon for a full batch.
Can I make this without a candy thermometer?
I’ve done it, but a thermometer really helps. If going without, I drop a bit of the mixture into cold water—if it hardens instantly and snaps, it’s ready.
How do I keep the candy from sticking?
Dusting with powdered sugar helps a lot. I also make sure the pieces are completely cooled and hardened before breaking and storing.
Is it spicy?
Yes, cinnamon rock candy has a warming heat to it. If I want it milder, I reduce the cinnamon oil just slightly.
Can I pour it into molds?
Definitely! Silicone molds work great. I just pour the hot mixture carefully into each mold and let them cool completely before popping them out.
Conclusion
Cinnamon rock candy is one of those old-fashioned treats that never goes out of style. With its fiery kick, crunchy texture, and glossy finish, it’s fun to make and even more fun to share. Whether I’m wrapping it up for gifts or keeping a stash in the kitchen, this candy brings a little homemade magic every time I make it.
Cinnamon Rock Candy
- Prep Time: 10 minutes
- Cook Time: 15–20 minutes
- Total Time: 1 hour (including cooling)
- Yield: 1 to 1½ lbs of candy
- Category: Candy, Treats, DIY Gifts
- Method: Boiling, Candy-Making
- Cuisine: American, Holiday
- Diet: Gluten Free
Description
Cinnamon rock candy is a bold, spicy-sweet homemade treat with a glassy crunch and vibrant red color. This nostalgic candy is perfect for gifting, snacking, or holiday celebrations, and it’s easier to make than you might think with just a few ingredients and a candy thermometer.
Ingredients
- 3¾ cups granulated sugar
- 1¼ cups light corn syrup
- 1 cup water
- 1 teaspoon cinnamon oil (or to taste; use less for cinnamon extract)
- Red food coloring (optional, for color)
- Powdered sugar, for dusting
- Butter or cooking spray (for greasing the pan)
Instructions
- Grease a large baking sheet or line with parchment paper. Set aside.
- In a heavy saucepan over medium heat, combine sugar, corn syrup, and water. Stir until sugar dissolves.
- Stop stirring and bring mixture to a boil. Attach a candy thermometer and heat until it reaches 300°F (hard crack stage).
- Remove from heat and quickly stir in cinnamon oil and food coloring (be careful—it can steam).
- Immediately pour hot mixture onto prepared baking sheet and spread evenly.
- Let candy cool at room temperature until hardened (about 30–45 minutes).
- Once cool, break into pieces and toss in powdered sugar to prevent sticking.
- Store in an airtight container in a dry place.
Notes
- Cinnamon oil is very potent—start with a small amount and adjust if needed.
- Be extremely cautious when working with hot sugar syrup—use gloves and keep kids at a distance.
- Try other flavors like peppermint, clove, or lemon for variety.
