Description
Cinnamon Rock Candy is a classic homemade hard candy featuring a spicy cinnamon flavor. This recipe involves cooking a sugar syrup to the hard crack stage and infusing it with cinnamon oil for a bold, aromatic treat. Perfect for holidays or anytime you crave a sweet, spicy candy.
Ingredients
Scale
Ingredients
- 3 ¾ cups granulated sugar
- 1 ¼ cups light corn syrup
- 1 cup water
- 1 teaspoon cinnamon oil (or to taste)
- Red food coloring (optional)
- Powdered sugar (for dusting)
Instructions
- Prepare the Pan. Line a 9×13-inch baking dish with foil and lightly grease it to prevent the candy from sticking once poured.
- Combine Ingredients. In a large, heavy-bottomed saucepan, combine the granulated sugar, light corn syrup, and water. Stir over medium heat until the sugar dissolves completely.
- Cook Sugar Mixture. Attach a candy thermometer to the side of the pan. Increase the heat to medium-high and cook the mixture without stirring until it reaches 300°F, the hard crack stage. This should take about 25 to 30 minutes.
- Add Flavor and Color. Remove the pan immediately from heat. Carefully stir in the cinnamon oil and, if using, red food coloring. Be cautious during this step as the mixture will bubble vigorously.
- Pour and Cool. Pour the hot candy mixture into the prepared baking dish. Allow it to cool completely at room temperature, which takes about 1 hour.
- Break and Dust. Once the candy has set, break it into small pieces using a mallet or the back of a spoon. Toss the pieces in powdered sugar to prevent them from sticking together.
Notes
- Cinnamon oil is much stronger than cinnamon extract, so use it sparingly and work in a well-ventilated area.
- Store the candy in an airtight container at room temperature for up to 2 weeks.
- For variety, you can substitute cinnamon oil with other flavored oils such as peppermint or clove.
