Cinnamon Rock Candy

A nostalgic treat with a fiery twist, this Cinnamon Rock Candy is sweet, spicy, and totally addictive. Perfect for holidays, gifting, or just a fun kitchen project!

Why You’ll Love This Recipe

• Bold cinnamon flavor with a satisfying sweet heat
• Simple ingredients—no corn syrup needed!
• Budget-friendly and ideal for homemade gifts
• Fun for all ages, from cooking to snacking
• Beautifully vibrant red candy that looks festive year-round
• No special equipment—just a saucepan and a candy thermometer
• Long shelf life—perfect for make-ahead batches
• Customizable spice level to suit your taste

Ingredients

For the Candy

• 2 cups granulated sugar
• 1 cup water
• ¾ cup light corn syrup
• 1 teaspoon cinnamon oil (or 1½ teaspoons cinnamon extract)
• ½ teaspoon red food coloring (optional, but traditional)

For Finishing

• Powdered sugar, for dusting
• Butter or non-stick spray, for greasing the pan

Directions

1. Prepare your pan:
   Grease a large baking sheet with butter or non-stick spray and set aside. You can also line it with parchment paper for easier removal.
2. Mix ingredients:
   In a medium to large heavy saucepan, combine the sugar, water, and corn syrup. Stir over medium heat until the sugar is dissolved.
3. Boil to hard crack stage:
   Attach a candy thermometer to the pot. Bring the mixture to a boil without stirring. Cook until it reaches 300°F (hard crack stage), about 25–30 minutes. Watch closely to avoid burning.
4. Add flavor and color:
   Once at 300°F, immediately remove from heat. Carefully stir in the cinnamon oil and red food coloring. (Avoid inhaling the vapor—it’s potent!)
5. Pour and cool:
   Quickly pour the hot mixture onto the prepared baking sheet. Tilt the pan if needed to spread the candy evenly. Let it cool completely, about 1 hour.
6. Break into pieces:
   Once hardened, use the back of a spoon or a small mallet to break the candy into bite-sized shards.
7. Dust with powdered sugar:
   Toss the pieces in powdered sugar to prevent sticking. Store in an airtight container.

Servings and Timing

• Servings: 40–50 small pieces
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Calories per serving: ~60

Variations

• Extra spicy: Add more cinnamon oil for a bolder kick
• Mild version: Use cinnamon extract instead of oil
• Color swap: Try green food coloring for a Christmas twist
• Flavor change: Use peppermint, clove, or anise oil instead
• Glittery touch: Add edible glitter to the cooling mixture
• Lollipop style: Pour into silicone molds with sticks
• No corn syrup: Substitute with golden syrup or honey (texture may vary)
• Sugar-free: Use a sugar substitute designed for candy-making

Storage/Reheating

• Fridge: Not necessary—store at room temperature in an airtight container
• Freezer: Not recommended; candy may absorb moisture and lose texture
• Reheating: Not applicable, but you can re-dust with powdered sugar if pieces stick

FAQs

Can I use cinnamon extract instead of oil?

Yes, but it’s milder. Use 1½ teaspoons of extract in place of 1 teaspoon of oil for a similar (but gentler) flavor.

Do I need a candy thermometer?

It’s highly recommended for precision. However, you can test by dropping a small amount into cold water—if it cracks, it’s ready.

Is this candy gluten-free?

Yes! All the ingredients are naturally gluten-free. Always double-check labels to be sure.

How spicy is cinnamon rock candy?

It’s pretty bold! Using cinnamon oil delivers a sharp, warm heat—think red-hot candies. You can reduce the amount if you prefer mild.

What’s the purpose of powdered sugar at the end?

It helps prevent the candy pieces from sticking together and adds a nice frosty finish.

Can I pour the candy into molds?

Absolutely! Silicone candy molds work great—just be quick and careful, as the mixture sets fast.

Can kids make this?

Yes, with adult supervision. The sugar mixture gets extremely hot, so an adult should handle boiling and pouring.

How long does it last?

Stored properly, this candy can last up to 3 months. Keep it in a cool, dry place in an airtight container.

Can I double the recipe?

Yes! Just use a larger pan and make sure your thermometer reaches 300°F for best texture.

Why is my candy sticky?

It likely didn’t reach the hard crack stage. Always cook to 300°F to ensure proper hardness.

Conclusion

Whether you’re craving a nostalgic treat, whipping up a homemade holiday gift, or just in the mood for something fiery and fun, this Cinnamon Rock Candy is a guaranteed crowd-pleaser. It’s delightfully spicy, beautifully bright, and so easy to make with just a few pantry staples. Try it once, and you’ll be hooked!

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