Hey friend! If you’ve ever been tempted by those beautiful, sparkling candy sticks at the fair, I’ve got something just as magical and way more fun to make at home: my Cinnamon Rock Candy Recipe. This is the kind of treat that’s part craft, part science, and all kinds of delicious. The cinnamon flavor comes alive with every crunchy bite, and I promise, once you try making it yourself, you’ll want to gift it to everyone you know. Let’s dive in—I’ll walk you through every step, sprinkle in some handy tips, and share a few tricks I’ve picked up along the way so you can absolutely nail this!

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Why This Recipe Works

Perfect Crunch: Cooking the sugar syrup to the hard crack stage ensures your rock candy shatters with that signature satisfying snap.
Bold Cinnamon Flavor: Using cinnamon candy oil gives a vibrant, spicy kick that shines through the sweetness.
Simple Ingredients: No fancy add-ins—just sugar, syrup, water, and a touch of cinnamon make for a pure, nostalgic treat.
Easy Cleanup: Buttering both the pan and parchment paper prevents sticking and makes breaking and storing a breeze.

Cinnamon Rock Candy, rock candy candy sticks, homemade cinnamon candy, crunchy cinnamon sweets, easy rock candy recipe - The image shows many pieces of bright red candy with a shiny, glass-like texture scattered over a wooden board. The candy is broken into various shapes and sizes, some triangular and some irregular, all dusted with a light layer of white powdered sugar. The wooden board stands on a white marbled surface with some powdered sugar spilled outside the board, adding contrast to the scene. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Cinnamon Rock Candy Recipe comes from a simple blend of pantry staples, but each one plays a crucial role in the texture and flavor. I always suggest grabbing good-quality corn syrup and real purified water if you can—that clarity makes a difference in the candy’s finish.

Cinnamon Rock Candy, rock candy candy sticks, homemade cinnamon candy, crunchy cinnamon sweets, easy rock candy recipe - Flat lay of a small slab of golden butter, a tall mound of white granulated sugar, a small white bowl filled with thick light amber corn syrup, a small white bowl of clear purified water, a tiny white bowl containing vibrant red liquid food coloring, a small white bowl holding translucent cinnamon candy oil, and a neat pile of fine white confectioner’s sugar powder, all arranged symmetrically on a simple white ceramic plate and bowls, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Granulated Sugar: The backbone of the candy; using pure granulated sugar gives a clear, hard crystal structure.
Light Corn Syrup: Acts as a stabilizer, preventing the sugar from crystallizing too quickly and making your candy smooth.
Purified Water: Helps dissolve the sugar evenly for a perfect syrup.
Water-Based Red Food Coloring (optional): Adds that classic rosy tint but doesn’t alter flavor.
Cinnamon Candy Oil: A concentrated flavor bomb that infuses the candy with warming spice.
Butter (for pan and parchment): Prevents candy from sticking and helps you get those perfect candy chunks.
Confectioner’s Sugar: Sprinkled on to keep candy pieces from sticking after they harden.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love experimenting with this Cinnamon Rock Candy Recipe by adjusting colors or even flavor extracts, and you totally can too! This recipe is like a blank canvas—feel free to play around and make it your own. After all, half the fun is making candy that looks exactly how you want it.

Variation: I once swapped out the cinnamon oil for peppermint extract during winter and it was a crowd-pleaser around the holidays—totally worth trying if you want a fresh twist.
Color Play: Using different food coloring lets you match the candy to seasons or celebrations, like pink for Valentine’s Day or blue for a baby shower.
Dietary Mods: This recipe is naturally gluten-free and vegan if your food coloring is animal product–free, which makes it great for sharing with friends who have dietary preferences.

Step-by-Step: How I Make Cinnamon Rock Candy Recipe

Step 1: Prepare Your Pan Like a Pro

I start by generously buttering a 15”x10”x1” jelly roll pan, then lining it with parchment paper and buttering that too. Trust me, this double layer of butter is what keeps your candy from sticking and helps you easily lift it out later. If you skip this, you might end up with shards stuck to your pan—such a pain!

Step 2: Mix and Heat Your Syrup

Combine the granulated sugar, light corn syrup, purified water, and if you’re using it, the red food coloring in a large saucepan. Cover and stir occasionally over medium heat until the syrup boils. Once boiling, uncover and let it continue for about 3 minutes to fully dissolve the sugar, stirring now and then to keep things moving.

Step 3: Hit the Hard Crack Stage

Insert your candy thermometer and watch carefully—it usually takes 20 to 25 minutes to reach the sweet spot of 300°F, which is the hard crack stage. This is crucial: don’t stir during this time, except for a quick stir right before it heats up fully to prevent burning. If you miss the temperature, your candy could end up too soft or burnt, so patience pays off here!

Step 4: Add Cinnamon Oil and Pour Out

Once at 300 degrees, remove your pan from heat and quickly add the cinnamon candy oil. I like to do this next to an open window or a vent because that cinnamon scent is deliciously strong and can fill your kitchen! Then pour your hot syrup carefully into your prepared pan and let it set.

Step 5: Cool and Cut Your Rocks

Let your candy cool for 1.5 to 2.5 hours. When it’s completely set, sprinkle confectioner’s sugar on top, flip the slab over, and do the same on the other side. This helps keep your candy pieces from sticking together when you break them apart. To break, wrap the head of a hammer in a plastic bag for easy cleanup and gently tap away! Feel free to dust with a bit more powdered sugar if you want to keep edges clean.

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Tips from My Kitchen

Thermometer Accuracy: I always double-check my candy thermometer before starting to make sure it reads accurately, so my candy hits the hard crack just right.
Slow and Steady: Patience is key—rushing temperature steps can lead to sticky or chewy rock candy.
Ventilation: The cinnamon oil smells strong, so I crack a window open when adding it to keep the scent from becoming overpowering inside.
Breaking Up Candy: Wrapping your hammer keeps the pieces from flying everywhere and saves cleanup time—I learned this the hard way once!

How to Serve Cinnamon Rock Candy Recipe

Garnishes

I like sprinkling a little extra powdered sugar on the broken shards before serving—it gives a snow-kissed, pretty look and stops them from sticking together. If you’re feeling fancy, a light dusting of edible glitter over the candy shards adds sparkle that’s perfect for gifting or parties.

Side Dishes

Cinnamon rock candy pairs wonderfully with a hot cup of tea or coffee, making for a nostalgic sweet dipper. I often serve it alongside fruit tarts or spiced cookies during fall gatherings—it complements those warm flavors beautifully.

Creative Ways to Present

For birthdays or holidays, I’ve arranged the candy shards in clear glass jars tied with ribbon—it’s an easy, stunning display that doubles as a gift. Another fun idea is to stick pieces on wooden skewers or make candy “rock” bouquets to wow guests at your next get-together.

Make Ahead and Storage

Storing Leftovers

I store leftover rock candy in an airtight container at room temperature, layered with parchment paper to keep pieces from clumping. This keeps it crisp and fresh for several weeks—perfect for snacking or as last-minute gifts.

Freezing

Freezing isn’t something I’ve tried with cinnamon rock candy—since it’s basically sugar crystals, freezing could cause moisture and make it sticky. I recommend skipping the freezer and sticking to airtight storage instead.

Reheating

If your rock candy softens a bit, a quick refresh is to place it in a low-temp oven (around 200°F) for 5-10 minutes to crisp it back up. Just watch closely so it doesn’t melt or burn!

FAQs

Can I use regular cinnamon instead of cinnamon candy oil?

While regular cinnamon gives great flavor in baked goods, it won’t infuse as evenly into the hard candy and might cause graininess. The cinnamon candy oil is specially formulated for candy-making, providing a strong, smooth cinnamon taste without texture issues.
How do I know when my candy mixture reaches the hard crack stage?

You’ll want a reliable candy thermometer for this. The hard crack stage is at 300°F (149°C). At this point, a drop of syrup in cold water becomes brittle and snaps easily. Without a thermometer, it’s tough to eyeball, so investing in one really helps perfect your Cinnamon Rock Candy Recipe.
Can I skip the corn syrup if I don’t have it on hand?

Corn syrup stabilizes the sugar and prevents premature crystallization, keeping your rock candy smooth. Skipping it can risk grainy or uneven texture, so I recommend using it if possible. If not, some bakers substitute with glucose syrup or light honey but it may slightly change the flavor or texture.
How long does it take for the rock candy to fully set?

Depending on kitchen temperature and humidity, the candy takes about 1.5 to 2.5 hours to harden completely. Don’t rush breaking it before it’s firm, or you might end up with sticky, gummy shards.

Final Thoughts

Making this Cinnamon Rock Candy Recipe in your own kitchen is truly a rewarding experience—kind of like discovering a fun science project that you get to eat! I love how it brings people together, whether it’s kids watching the sugar boil, or friends admiring those ruby-hued shards. With just a few ingredients and a bit of patience, you’ll create candy that’s as charming as it is tasty. So why not give it a go? I’m betting you’ll love the process and the sweet, cinnamon-spiced results just as much as I do.

Cinnamon Rock Candy Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 9 reviews

Author: Lily
Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 2 hours 15 minutes
Yield: 6 servings
Category: Dessert
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

This Cinnamon Rock Candy recipe yields deliciously sweet and crunchy homemade candy with a warm cinnamon flavor. Made with simple ingredients like sugar, corn syrup, and cinnamon candy oil, the process involves boiling the sugar mixture to the hard crack stage and then cooling it to form beautiful crystal-like shards perfect for snacking or gifting.

Ingredients

Pan Preparation

Butter for preparing the pan and parchment paper
Parchment paper

Candy Mixture

4 cups granulated sugar
1 cup light corn syrup
1 cup purified water
1 teaspoon water based red food coloring (optional)
1 teaspoon cinnamon candy oil

Finishing

1 cup confectioner’s sugar

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Instructions

Prepare the Pan: Grease a 15”x10”x1” baking sheet (jelly roll pan) thoroughly with butter, then line it with parchment paper and butter the parchment paper as well to prevent sticking.
Combine Ingredients: In a large saucepan, combine the granulated sugar, light corn syrup, purified water, and optional red food coloring. Stir to blend all ingredients together evenly.
Heat the Mixture: Cover the saucepan and heat over medium heat until the mixture starts boiling, stirring occasionally to prevent burning.
Dissolve Sugar: Once boiling, uncover the pan and allow the mixture to boil for 3 minutes while stirring occasionally to ensure all sugar crystals dissolve completely.
Cook to Hard Crack Stage: Insert a candy thermometer into the saucepan and continue cooking the mixture on medium heat without stirring until it reaches 300 degrees Fahrenheit, which is the hard crack stage. This step typically takes about 25 minutes. If needed, remove the pan briefly to stir quickly to prevent burning, then return to heat.
Add Cinnamon Oil: Once the mixture reaches 300 degrees, immediately remove the saucepan from the heat and quickly stir in the cinnamon candy oil. Be sure to do this in a well-ventilated area as the fragrance is strong.
Pour the Candy: Carefully pour the very hot sugar mixture into the prepared baking pan, spreading it evenly.
Cooling: Allow the candy to cool and harden for 1.5 to 2.5 hours at room temperature until completely solid.
Powdered Sugar Coating: Sprinkle the hardened candy generously with confectioner’s sugar, then carefully flip it over and sprinkle the other side to prevent sticking.
Break the Candy: Wrap the head of a hammer with a zippered plastic bag to keep it clean, then use it to break the candy into shards of desired size.
Optional Finishing: You may re-sprinkle the broken pieces with powdered sugar if desired or leave the edges clean and exposed for presentation.

Notes

Use a candy thermometer for accurate temperature measurement to ensure perfect texture.
Be very careful when handling hot sugar mixture to avoid burns.
If you don’t have cinnamon candy oil, substitute with cinnamon extract, but use less as extracts are stronger.
If you prefer no coloring, omit the red food coloring for a clear candy look.
Storing in an airtight container helps maintain crispness and prevents moisture absorption.