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.
