Cinnamon Rock Candy Recipe

Introduction

Cinnamon Rock Candy is a delightful homemade treat that combines the sweet crunch of classic rock candy with a spicy cinnamon kick. This recipe is perfect for candy lovers looking to create a unique confection at home with a little warmth and color.

Ingredients

• 3 3/4 cups granulated sugar
• 1 cup water
• 1 1/4 cups light corn syrup
• 1 teaspoon red food coloring
• 1 teaspoon cinnamon candy oil (use 2 teaspoons for extra spice)
• 1 1/2 cups powdered sugar

Instructions

1. Step 1: Butter the bottom and sides of a 15-inch by 10-inch by 1-inch rimmed metal sheet pan. Line it with parchment paper, then butter the parchment all the way to the edges to prevent sticking.
2. Step 2: In a large deep pan over medium-high heat, combine water, granulated sugar, corn syrup, and food coloring. Stir until the sugar dissolves, then attach a candy thermometer to the side of the pan without letting it touch the bottom.
3. Step 3: Boil the mixture until it reaches 300°F (hard crack stage), about 20 minutes. Watch carefully; if the boiling reaches the pan’s edges, remove from heat briefly, stir, and return to heat once bubbles settle.
4. Step 4: Remove from heat and quickly stir in the cinnamon candy oil. Be cautious of fumes and work in a well-ventilated area. Pour the hot candy into the prepared pan and let it cool undisturbed for 4 hours.
5. Step 5: Dust the top of the cooled candy with powdered sugar. Flip it onto a cutting board or another sheet, remove the parchment, then return the candy to the original pan. Use a sharp knife to break into bite-sized pieces.
6. Step 6: Dust pieces with more powdered sugar and store in an airtight container to keep fresh.

Tips & Variations

• To enhance the cinnamon flavor, increase the cinnamon candy oil to 2 teaspoons for a stronger kick.
• If you prefer a different color, swap the red food coloring for your favorite shade.
• Be patient during boiling and monitor temperature carefully to avoid burning the sugar.

Storage

Store cinnamon rock candy in an airtight container at room temperature for up to two weeks. Keep it away from moisture to prevent it from becoming sticky. There’s no need to reheat; simply enjoy it as a crunchy, spicy sweet treat whenever you like.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different flavor instead of cinnamon?

Yes, you can substitute cinnamon candy oil with other flavor oils such as peppermint or lemon, but make sure they are safe for candy making and used in small amounts.

What if I don’t have a candy thermometer?

While a candy thermometer is highly recommended for accuracy, you can test the sugar stage by dropping a small amount of syrup into cold water. If it hardens and breaks easily, it has likely reached the hard crack stage.

Cinnamon Rock Candy Recipe

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★★★★★

4.8 from 60 reviews

This Cinnamon Rock Candy recipe creates deliciously spicy, crystalized candy pieces perfect for snacking or gifting. Using a combination of granulated sugar, corn syrup, and cinnamon candy oil, the candy is cooked to the hard crack stage, poured into a prepared pan, and cooled to form beautiful, breakable shards dusted with powdered sugar for a sweet and spicy treat.

• Author: Rita
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 4 hours 35 minutes
• Yield: Approximately 50 bite-sized pieces 1x
• Category: Candy
• Method: Boiling
• Cuisine: American

Ingredients

Scale 1x2x3x

Liquid Mixture

• 3 3/4 cups granulated sugar
• 1 cup water
• 1 1/4 cups light corn syrup
• 1 teaspoon red food coloring
• 1 teaspoon cinnamon candy oil (use 2 teaspoons for extra spice)

Finishing

• 1 1/2 cups powdered sugar

Instructions

1. Prepare the pan: Butter the bottom and sides of a 15-inch x 10-inch x 1-inch rimmed metal sheet pan. Line the pan with parchment paper and butter the parchment paper completely to the edges to prevent the candy from sticking underneath.
2. Combine ingredients and heat: Over medium-high heat, in a large deep pan, mix water, sugar, corn syrup, and red food coloring until the sugar begins to dissolve. Attach a candy thermometer to the side of the pan, ensuring it does not contact the bottom for an accurate reading.
3. Boil to hard crack stage: Boil the mixture until it reaches 300°F (hard crack stage), about 20 minutes. Watch closely to prevent boiling over; if bubbles reach the edge, remove from heat, stir, then return when bubbles subside.
4. Add cinnamon oil and pour: Once at 300°F or slightly above, remove from heat and quickly stir in the cinnamon candy oil in a well-ventilated area, keeping your face away from the hot fumes. Immediately pour into the prepared pan and allow to cool undisturbed for 4 hours.
5. Dust and break candy: After cooling, dust the candy surface with powdered sugar. Flip the candy onto a cutting board or another baking sheet and remove the parchment. Return the candy to the original pan and break into bite-sized pieces using a sharp knife.
6. Finish and store: Dust the broken pieces with additional powdered sugar and store in an airtight container to maintain freshness.

Notes

• Use a candy thermometer for precise temperature control to reach the hard crack stage.
• Butter the pan and parchment well to prevent sticking.
• Work quickly when adding cinnamon oil and pouring the hot candy to ensure even distribution and proper setting.
• Store in an airtight container at room temperature to keep candy crisp.
• Adjust cinnamon candy oil amount based on preferred spice intensity.

Keywords: Cinnamon Rock Candy, Homemade Candy, Hard Candy, Spicy Candy, Rock Candy Recipe