This cinnamon rock candy cooks sugar and corn syrup to the hard crack stage, then sets into glossy red shards with a bold cinnamon kick.
Homemade hard candy is easier than it looks when you use a candy thermometer and keep a few safety rules in mind. Break the cooled sheet into pieces, dust them lightly with powdered sugar, and store them in an airtight jar for gifts or snacking.
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Why This Cinnamon Rock Candy Recipe Works
A candy thermometer takes the guesswork out of cooking, and 300 degrees F is the exact point where the syrup sets hard and glassy.
Corn syrup keeps the sugar from forming large grainy crystals, so the finished candy turns out clear and smooth.
Cinnamon oil gives intense flavor with only a small amount, so one batch fills a whole jar with spicy red candy.
Ingredients for Cinnamon Rock Candy
- For the candy: one cup of water, three and three quarter cups of granulated sugar, and one and one quarter cups of light corn syrup.
- For the flavor and color: one teaspoon of red food coloring and one to two teaspoons of food grade cinnamon oil, adjusted to taste.
- For finishing: one and one half cups of powdered sugar for dusting and a little butter to grease the baking sheet.
Sugar. Granulated sugar is the base of the candy, and it melts into a clear syrup that hardens as it cools.
Corn syrup. Light corn syrup interferes with sugar crystals, which helps the candy stay glassy and smooth instead of cloudy.
Cinnamon oil. Food grade cinnamon oil is very strong, so measure carefully and add it away from the heat to avoid sharp fumes.
Red food coloring. A teaspoon of red coloring gives the candy a rich ruby shade that matches the cinnamon flavor.
Powdered sugar. A light dusting keeps the broken pieces from sticking together while they sit in the jar.
How to Make Cinnamon Rock Candy
1. Prepare the pan. Grease a rimmed baking sheet with butter and set it on a heat safe surface near the stove.
2. Dissolve the sugar. Combine the water, sugar, and corn syrup in a heavy saucepan and stir over medium heat until the sugar dissolves completely.
3. Attach the thermometer. Clip a candy thermometer to the pan so the tip sits in the syrup without touching the bottom.
4. Boil without stirring. Bring the mixture to a boil and stop stirring, then let it cook until it reaches 300 degrees F, the hard crack stage.
5. Add flavor and color. Move the pan off the heat, let the bubbling settle for a minute, and stir in the food coloring and cinnamon oil carefully.
6. Pour the candy. Pour the hot syrup onto the greased baking sheet in a thin layer and let it cool completely, which takes about thirty minutes.
7. Break and dust. Break the hardened candy into pieces and toss them with powdered sugar so they do not stick.
How to Serve Cinnamon Rock Candy
Serve the pieces in a small dish for snacking, or pack them into jars with a ribbon for gifts. Pair them on a dessert tray with fudgy chocolate chunk brownies, no bake peanut butter balls, or a bowl of mint brownie trifle. A cold caramel coffee frappe balances the spicy sweetness.
How to Store and Reheat Cinnamon Rock Candy
Store the cooled candy in an airtight container at room temperature, with a small piece of parchment between layers, for up to two weeks. Keep it away from humidity and heat, because moisture makes the surface sticky. Do not refrigerate the candy, since condensation will turn the pieces tacky and cloudy.
Tips and Variations for Cinnamon Rock Candy
Use a heavy pan. A heavy bottomed saucepan spreads heat evenly, which reduces scorching and helps the syrup cook steadily.
Avoid stirring. Once the syrup boils, leave it alone so sugar crystals do not form on the sides of the pan.
Brush the sides. Wipe any crystals from the pan walls with a wet pastry brush before the mixture boils.
Work with care. Boiling sugar reaches 300 degrees F and causes severe burns, so keep children and pets away and use oven mitts.
Ventilate the kitchen. Cinnamon oil gives off sharp fumes, so open a window or turn on the vent hood before you add it.
Use food grade oil. Buy cinnamon oil labeled for candy making, and never use essential oils meant for aromatherapy.
Flag the allergens. The butter used to grease the pan contains milk, and some food colorings contain additives, so check every label.
Check trusted guidance. For safe handling and storage of sweets, read the University of Wisconsin Extension leftovers guidance.
Frequently Asked Questions About Cinnamon Rock Candy
What temperature does cinnamon rock candy need to reach?
The syrup must reach 300 degrees F, the hard crack stage, which makes the candy snap cleanly once it cools.
How do I keep cinnamon rock candy from sticking?
Dust the broken pieces with powdered sugar and store them in an airtight container away from humidity, with parchment between layers.
Can I make cinnamon rock candy without a thermometer?
A thermometer is strongly recommended, because only a few degrees separate soft candy from burnt sugar, and it is hard to judge by eye.
Why is my candy cloudy?
Stirring after boiling or sugar crystals on the pan walls can cloud the candy, so wipe the sides and leave the syrup undisturbed.
Can I use another flavor?
Yes, swap the cinnamon oil for another food grade candy flavoring and adjust the color to match.
Cinnamon Rock Candy
Equipment
- heavy saucepan
- Candy thermometer
- Rimmed Baking Sheet
Ingredients
Main Ingredients
- 1 cup water
- 3 cup granulated sugar plus 3/4 cup more
- 1 cup light corn syrup plus 1/4 cup more
- 1 tsp red food coloring
- 1 tsp food grade cinnamon oil plus 1 tsp more if you want stronger flavor
- 1 cup powdered sugar plus 1/2 cup more, for dusting
- 1 tbsp butter to grease the baking sheet
Instructions
Cooking
- Prep. Grease a rimmed baking sheet with butter.
- Boil. Cook the water, sugar, and corn syrup over medium heat, stirring only until the sugar dissolves, then boil without stirring until 300 degrees F.
- Flavor. Remove from the heat and stir in the food coloring and cinnamon oil.
- Set. Pour onto the baking sheet and cool for 30 minutes until hard.
- Finish. Break into pieces and toss with powdered sugar.
