Cinnamon Rock Candy Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://kitchenbyrita.com/cinnamon-rock-candy-recipe/
