Cinnamon Rock Candy
This old-fashioned cinnamon rock candy is the kind of Christmas treat that makes the whole house smell like the holidays. Sweet, spicy, glassy-red shards of candy that look beautiful in jars and taste just like the nostalgic pieces Grandma used to make.
Prep Time: 15 minutes
Cook Time: 20 minutes
Inactive Time: 4 hours
Total Time: 4 hours 35 minutes
Servings: About 35 pieces
Ingredients
For the Candy:
- 1 cup water
- 3 3/4 cups granulated sugar
- 1 1/4 cups light corn syrup
- 1 teaspoon red food coloring (optional, for classic red candy)
- 1–2 teaspoons cinnamon candy oil (1 teaspoon for mild, 2 teaspoons for spicy)
For Finishing:
- 1 1/2 cups powdered sugar
Step-by-Step Instructions
- Prepare the pan and safety setup
- Generously butter a 15 x 10 x 1-inch rimmed metal baking sheet.
- Line it with parchment paper, then butter the parchment thoroughly, especially along the edges so the candy doesn’t seep underneath.
- Do not use wax paper; it cannot handle the high temperature of the sugar.
- Keep a bowl of cold water nearby as a safety precaution in case any hot sugar gets on your skin.
- Combine the candy ingredients
- In a large, deep saucepan, add:
- 1 cup water
- 3 3/4 cups granulated sugar
- 1 1/4 cups light corn syrup
- 1 teaspoon red food coloring (if using)
- Stir over medium-high heat until the sugar begins to dissolve.
- In a large, deep saucepan, add:
- Attach the thermometer and bring to a boil
- Attach a candy thermometer to the side of the pan, making sure the tip does not touch the bottom (this ensures an accurate reading).
- Allow the mixture to come to a steady boil.
- If it starts to rise too close to the top of the pan, briefly remove it from the heat and stir until the bubbles subside, then return to medium-high heat.
- Cook to hard-crack stage (300°F)
- Continue boiling the mixture without stirring until it reaches 300°F on the candy thermometer (hard-crack stage).
- This usually takes around 20 minutes, but watch closely at the end—sugar can go from perfect to burnt very quickly.
- It is better to be slightly over 300°F than under, or the candy may not harden properly.
- Add the cinnamon oil
- Once the mixture reaches 300°F, immediately remove the pan from the heat and carefully remove the thermometer.
- Quickly stir in 1–2 teaspoons cinnamon candy oil.
- Keep your face away from the pan and ensure good ventilation—cinnamon oil vapors are very strong and can feel intense, like very strong onions.
- Pour and cool the candy
- Immediately and carefully pour the hot candy onto the prepared baking sheet, tilting the pan gently if needed to spread it out in an even layer.
- Do not touch the candy; it is extremely hot.
- Allow the candy to cool at room temperature for at least 4 hours, or until completely hard.
- Dust and flip the candy
- Once the candy is fully cooled and set, dust the top generously with powdered sugar.
- Place a large cutting board or cookie sheet on top of the pan and flip the candy out in one big sheet.
- Peel off the parchment paper.
- Place the candy back into the pan or onto the board, sugar-dusted side down.
- Break into bite-size pieces
- Use the tip of a sharp knife, metal spatula, or a small mallet to crack the candy into bite-size shards.
- Dust the pieces with the remaining powdered sugar to keep them from sticking together.
- Store and serve
- Transfer the candy pieces to an airtight container and store at room temperature.
- Properly stored, the candy will keep well for at least a month, making it perfect for gifting and holiday platters.
Pro Tips
- Use cinnamon oil, not extract
- Cinnamon oil (or candy oil) is much stronger than extract and is essential to get that classic spicy cinnamon punch. Extract will be too weak and can affect the texture.
- Safety first with hot sugar
- Boiling sugar is extremely hot and sticky. Keep children and pets out of the kitchen while you’re cooking, and keep that bowl of cold water nearby just in case.
- Flavor and color variations
- Once you master the technique, you can swap the cinnamon oil for other candy oils (peppermint, anise, lemon, cherry, etc.) and match with different food coloring for fun assortments.
Nutrition Info
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 piece | 140 | 0 g | 36 g | 0 g | 0 g | 35 g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Print
Cinnamon Rock Candy
- Total Time: 275 minutes
- Yield: About 35 pieces
- Diet: Vegetarian
Description
This old-fashioned cinnamon rock candy is a beautiful and nostalgic holiday treat that fills your home with the aroma of Christmas.
Ingredients
- 1 cup water
- 3 3/4 cups granulated sugar
- 1 1/4 cups light corn syrup
- 1 teaspoon red food coloring (optional)
- 1–2 teaspoons cinnamon candy oil
- 1 1/2 cups powdered sugar (for dusting)
Instructions
- Generously butter a 15 x 10 x 1-inch rimmed metal baking sheet and line with parchment paper.
- In a deep saucepan, combine water, sugar, corn syrup, and red food coloring. Stir over medium-high heat until sugar dissolves.
- Attach a candy thermometer to the pan and bring mixture to a boil.
- Cook the mixture without stirring until it reaches 300°F (hard-crack stage); this takes about 20 minutes.
- Once at 300°F, remove from heat and stir in cinnamon candy oil.
- Immediately pour the hot candy onto the prepared baking sheet and allow to cool for at least 4 hours.
- Dust the top with powdered sugar, flip the candy out onto a cutting board and peel off parchment.
- Break the candy into bite-size shards and dust with remaining powdered sugar.
- Store in an airtight container at room temperature.
Notes
Use cinnamon oil, not extract, for a stronger flavor. Boiling sugar is very hot; use caution and keep a bowl of cold water nearby for safety.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Candy
- Method: Candy Making
- Cuisine: American