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