Description
This homemade Cinnamon Rock Candy recipe creates sweet, crunchy candy infused with spicy cinnamon oil. The candy is made by boiling sugar, corn syrup, and water to the hard crack stage, then flavoring with cinnamon oil and cooling in a buttered, parchment-lined pan before breaking into bite-sized pieces. These festive, flavorful treats are perfect for snacking or gifting.
Ingredients
Scale
Rock Candy Base
- 1 cup water
- 3 ¾ cups sugar
- 1 ¼ cups light corn syrup
- 1 tsp red food coloring
- 1–2 tsp cinnamon oil (adjust for spice)
Finishing
- 1 ½ cups powdered sugar (for dusting)
- Butter (for greasing pan)
Instructions
- Prepare the Pan: Butter a 15x10x1-inch sheet cake pan thoroughly, then line it with parchment paper. Butter the parchment paper as well to prevent the candy from sticking.
- Combine Ingredients: In a large saucepan, combine the water, sugar, corn syrup, and red food coloring. Stir the mixture over medium-high heat until the sugar fully dissolves.
- Heat to Hard Crack Stage: Attach a candy thermometer to the saucepan. Continue boiling the mixture without stirring until it reaches 300°F (hard crack stage), which usually takes about 20 minutes.
- Add Cinnamon Oil: Remove the saucepan from the heat carefully. Stir in 1 to 2 teaspoons of cinnamon oil, adjusting based on your preferred spice level.
- Pour Mixture: Immediately pour the hot candy mixture into the prepared pan, spreading it evenly.
- Cool and Break: Allow the candy to cool undisturbed at room temperature for at least 4 hours until hardened. Once cooled, dust the candy surface with powdered sugar, flip out of the pan, peel off the parchment paper, and break into bite-sized pieces.
- Store: Store the broken rock candy pieces in an airtight container kept in a cool, dry place to maintain freshness and prevent sticking.
Notes
- Use caution when working with hot sugar syrup, as it can cause severe burns.
- Adjust the cinnamon oil quantity to your taste preference; start with less to avoid overpowering spice.
- Dusting with powdered sugar helps prevent the candy pieces from sticking together.
- Ensure your candy thermometer is calibrated correctly for precise temperature measurement.
- Store candy in a dry place to prevent humidity from making it sticky or soft.
