This fiery and festive cinnamon rock candy is crisp, bold, and perfect for holiday gifts or winter snacking. With just a few ingredients and simple steps, you’ll have a sweet, spicy treat in no time.
Key Ingredients
1 cup water
3 ¾ cups granulated sugar
1 ¼ cups light corn syrup
1 tsp red food coloring
1–2 tsp cinnamon oil (adjust to taste)
1 ½ cups powdered sugar
Butter (for greasing)Groceries
Tools Needed
15x10x1-inch sheet cake pan
Parchment paper
Medium-large heavy-bottom saucepan
Candy thermometer
Heatproof spatula or spoon
Knife or hard candy breaker
Airtight container (for storage)
Cooking Instructions
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Step 1: Prepare the Pan
Butter your 15x10x1-inch sheet cake pan generously. Line it with parchment paper, then butter the parchment as well.
Step 2: Make the Candy Base
In your saucepan, combine water, sugar, corn syrup, and red food coloring. Stir everything over medium-high heat just until the sugar begins to dissolve.Groceries
Step 3: Heat to Hard Crack Stage
Clip a candy thermometer to the side of the pan. Let the mixture boil steadily, keeping an eye on the temperature. You’re aiming for 300°F, or “hard crack” stage—this takes about 20 minutes. If the syrup starts to foam too close to the top, briefly remove the pan from heat to avoid overflow.
Step 4: Add Cinnamon Oil
Once the thermometer hits 300°F, remove the pan from heat. Immediately and carefully stir in the cinnamon oil—it’s potent, so work in a well-ventilated area.
Pour the hot candy mixture into your prepared pan right away. Let it sit undisturbed for at least 4 hours to cool and harden completely.
Step 5: Break and Dust
Once cooled and firm, dust the top with powdered sugar. Flip the candy slab onto a cutting board, peel off the parchment, and cut or break the candy into bite-sized shards. Toss with extra powdered sugar if you like the frosted look.
Step 6: Store
Transfer the finished pieces to an airtight container. Store at room temperature to keep them crisp and fresh for weeks.
Why You’ll Love This Recipe
– Sweet and spicy flavor with a satisfying crunch
– Perfect for gifting during the holidays
– Visually stunning, like edible rubies
– Quick to make with minimal ingredients
– Fun DIY candy-making experience
– Gluten-free and dairy-free by nature
– Long shelf life with proper storage
Mistakes to Avoid & Solutions
1. Not using a thermometer: Candy making is precise. Without a thermometer, it’s hard to tell when you’ve hit 300°F. Use a clip-on thermometer for accuracy.
2. Stirring after boiling begins: Stirring once the syrup is boiling can cause crystallization. Just let it bubble undisturbed.
3. Letting the mixture boil over: Sugar syrup rises quickly. If it gets too close to the rim, remove it from heat briefly until it drops, then return it.
4. Underestimating cinnamon oil: Cinnamon oil is extremely potent. Start with 1 tsp, taste a cooled drop if possible, and adjust as needed. Always add in a well-ventilated space.
5. Forgetting to butter the parchment: Candy will stick like glue without proper greasing. Double-butter for best results.
Serving and Pairing Suggestions
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