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Old-Fashioned Homemade Cinnamon Rock Candy: Simple Recipe for Spicy Hard Candy

Close-up of sparkling, deep red, sugar-coated cubes of cinnamon rock candy piled on a small white plate.
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Make this classic, spicy cinnamon rock candy at home. This straightforward recipe yields crunchy, bold cinnamon treats perfect for holiday gifts or snacking.

Ingredients

Scale
  • 2 cups granulated sugar
  • 2/3 cup light corn syrup
  • 2/3 cup water
  • 1 teaspoon cinnamon oil (or 1 tablespoon ground cinnamon for less intense flavor)
  • 1/2 teaspoon red food coloring (liquid or gel)
  • 1/4 teaspoon citric acid (optional, for tartness)

Instructions

  1. Prepare your surface: Line a baking sheet with parchment paper or a silicone mat. Lightly grease the paper with cooking spray or oil.
  2. Combine sugar, corn syrup, and water in a heavy-bottomed saucepan. Stir gently over medium heat until the sugar dissolves completely. Do not stir once the mixture begins to boil.
  3. Attach a candy thermometer to the side of the pan, making sure the tip is submerged but not touching the bottom.
  4. Boil the mixture without stirring until it reaches 300 degrees Fahrenheit (the hard crack stage). This usually takes 20 to 30 minutes. Watch the temperature closely as it nears 300°F.
  5. Remove the pan immediately from the heat once 300°F is reached. Let the bubbling subside for about one minute.
  6. Carefully stir in the cinnamon oil, red food coloring, and citric acid (if using). Stir just enough to incorporate the ingredients; over-stirring can cause crystallization.
  7. Quickly pour the hot candy mixture onto your prepared baking sheet. Do not spread it; let it flow naturally into a thin layer.
  8. Allow the candy to cool completely and harden, which takes about 30 to 45 minutes at room temperature. Do not place it in the refrigerator.
  9. Once fully hardened, place the candy sheet inside a heavy-duty zip-top bag. Use a meat mallet or the back of a heavy spoon to break the candy into small, irregular pieces, like rock candy.
  10. Store your crunchy hard candy in an airtight container at room temperature.

Notes

  • To prevent crystallization, wipe down the sides of the saucepan with a wet pastry brush while the syrup is boiling. This washes down any sugar crystals that form on the sides.
  • If you want a less intense cinnamon flavor, substitute the cinnamon oil with 1 tablespoon of ground cinnamon, adding it when you add the food coloring.
  • For a vibrant red cinnamon candy, use a high-quality gel food coloring, as liquid coloring may dilute the syrup slightly.
  • This candy is sensitive to humidity. Store it in a dry place to keep it crunchy.

Nutrition

Find it online: https://cookingbycarla.com/cinnamon-rock-candy-recipe/