Why You’ll Love Cinnamon Rock Candy Recipe
You’ll love this recipe because it transforms simple pantry ingredients into something visually striking and irresistibly flavorful. The crunchy, crystalline texture gives you that classic rock candy experience, but the spicy‑sweet cinnamon flavor adds an exciting twist. It’s perfect for homemade gifts, party favors, or just indulging in something special after dinner.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
– granulated sugar
– light corn syrup
– water
– cinnamon oil
– red food colouring (optional)
– powdered sugar, for dusting
Directions
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Prepare your workspace by lining a baking sheet with parchment paper or a silicone baking mat, then lightly dust the surface with powdered sugar to prevent sticking.
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In a medium‑sized, heavy‑bottomed saucepan, combine the granulated sugar, corn syrup, and water. Stir over medium heat until the sugar dissolves completely.
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Once the sugar is dissolved, stop stirring and increase the heat to medium‑high. Allow the mixture to boil without stirring until it reaches exactly 300 °F (the “hard crack” stage).
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When the mixture hits 300 °F, remove the saucepan from the heat. Carefully add the cinnamon oil and red food colouring if using—be cautious, as the mixture may bubble up.
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Gently stir until the colour is evenly distributed through the candy mixture.
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Quickly pour the hot candy onto the prepared baking sheet, tilting the sheet to spread it into a thin, even layer. Work swiftly, as the candy will begin to set.
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Allow the candy to cool completely at room temperature—about 30‑45 minutes.
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Once fully hardened, use a clean kitchen mallet or the back of a heavy spoon to break the candy into small, bite‑sized pieces.
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Optionally, dust the broken pieces with additional powdered sugar to prevent sticking.
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Serve and enjoy the sweet‑spicy crunch of your cinnamon rock candy.
Servings and timing
Serves: About 1 pound of candy
Preparation time: 15 minutes
Cooking time: 20 minutes
Cooling time: ~30‑45 minutes
Total time: ~35 minutes
Variations
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Swap the cinnamon oil for another flavour oil (such as peppermint or cherry) to change up the taste while keeping the crystalline candy structure.
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Omit the red food colouring for a clear or lightly tinted candy.
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Crush the candy and use as a crunchy topping for cupcakes, ice cream, or yogurt.
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Stir a piece of the broken candy into hot tea or coffee for a sweet‑spicy infusion.
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Make smaller pieces by pouring into candy moulds instead of onto a flat sheet.
Storage/Reheating
Store the candy in an airtight container at room temperature. Keep it away from humidity and direct sunlight to maintain its crisp texture. Layer with parchment paper if stacking to prevent sticking. Consume within about two weeks for the best flavour and texture. Do not refrigerate, as moisture buildup can make the candy sticky.
FAQs
What is the best way to measure the temperature accurately?
Use a candy thermometer clipped to the side of the saucepan so it doesn’t touch the bottom. Monitor closely as the syrup approaches the hard crack stage (300 °F).
Can I use ground cinnamon instead of cinnamon oil?
Ground cinnamon won’t work as well in this recipe because the syrup needs a very pure flavour and the viscosity might change. Cinnamon oil gives strong flavour without adding particles.
Do I have to use corn syrup?
Corn syrup helps prevent crystallisation and gives the candy a smoother, clearer texture. If you omit it, the texture may be grainier and more brittle.
What happens if the syrup doesn’t reach 300 °F?
If the temperature is too low, the candy won’t set properly and may be soft or sticky instead of crisp. It may also dissolve or become chewy over time.
Can I flavour this candy with other oils or extracts?
Yes — you can experiment with different flavour oils or extracts (e.g., peppermint, lemon, almond), but be sure they are suitable for high‑heat candy making and adjust the amount for intensity.
How thin should I spread the candy on the baking sheet?
You should tilt the sheet quickly after pouring the syrup to spread it into a thin, even layer before it begins to set. Too thick a layer may take much longer to cool and may not break into crisp pieces as cleanly.
Why did my candy become cloudy or sticky?
Cloudiness or stickiness can result from humidity, incorrect temperature, stirring during the boil, or using an unclean pan. Avoid stirring once boiling begins and ensure the candy thermometer is accurate.
Can I break the candy into different sizes?
Yes — once fully hardened, you can break it into bite‑sized pieces or larger slabs depending on your preference. Using a heavy spoon or mallet gives you control over the size.
Is it safe to store for a long time?
While the candy will remain edible, after about two weeks the texture may start to soften or absorb moisture, especially if not stored in a perfectly dry environment. For best results, consume within that timeframe.
What are good uses for this cinnamon rock candy besides eating it as is?
You can use broken pieces as a garnish on desserts, stir into hot beverages for a flavour boost, give them away as homemade gifts or party favour bags, or even melt a piece into syrups or glazes for baking.
Conclusion
This homemade cinnamon rock candy recipe gives you a fun and impressive way to enjoy a spicy‑sweet treat. From the shimmering crystal texture to the bold cinnamon kick, it’s both visually stunning and delicious. Whether you’re making it for yourself, as a gift, or to top your favourite dessert, it’s a standout confectionery project that’s sure to delight.
