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
Scale
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
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.
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 60 g
- Sodium: 10 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
