Name: Cinnamon Rock Candy
Prep time: 10 min
Cook time: 20 min
Total time: PT-488019H57M41S
Cuisine: General / Holiday
Ingredients: 3¾ cups granulated sugar; 1 cup water; 1¼ cups light corn syrup; 1 tsp red food coloring; 1–2 tsp cinnamon oil (adjust to taste); 1½ cups powdered sugar; Butter (for greasing)

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A fiery, festive cinnamon-spiced rock candy—glossy, jewel‑like shards with a sweet, warming crunch. This treat is perfect for gifting, holiday snacking, or just indulging my inner candy maker. The bold cinnamon flavor and brilliant red color make each piece feel like a little treasure. Cinnamon Rock Candy

Why You’ll Love This Recipe

I love how simple yet impressive this cinnamon rock candy is. The ingredients are pantry staples, and the process, while requiring a little attention, feels like kitchen magic. When I pour the molten red syrup into the pan and later shatter it into beautiful shards, I get that satisfying sense of making something truly special. Plus, the cinnamon oil gives each bite a spicy-sweet punch that’s completely addictive.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3¾ cups granulated sugar
1 cup water
1¼ cups light corn syrup
1 tsp red food coloring
1–2 tsp cinnamon oil (adjust to taste)
1½ cups powdered sugar
Butter (for greasing)

Directions

I start by buttering a 15×10×1‑inch sheet cake pan and lining it with parchment paper. Then I butter the parchment too—this ensures nothing sticks.
In a large saucepan, I combine water, sugar, corn syrup, and red food coloring. I stir over medium‑high heat just until the sugar begins to dissolve.
Once the sugar is starting to dissolve, I clip on my candy thermometer and let it boil steadily until it reaches 300 °F (the hard‑crack stage). This usually takes about 20 minutes. If the mixture foams near the rim, I briefly lift the pot from the heat to prevent spillover.
When the mixture hits 300 °F, I take it off the heat and—working in a well-ventilated space—I carefully stir in the cinnamon oil. It’s strong, so I make sure not to lean in too close.
I immediately pour the hot syrup into the prepared pan and leave it to cool, undisturbed, for at least 4 hours until fully hardened.
Once it’s cooled, I dust the top with powdered sugar, flip the slab onto a cutting board, peel off the parchment, and break it into bite‑size shards. I dust with more powdered sugar if I feel like it.
Finally, I transfer the candy into an airtight container and store it at room temperature—it stays crisp and fresh for weeks.

Servings and timing

This recipe yields one slab of candy, which breaks into about 2–3 dozen bite‑size pieces, depending on how I crack it.

Prep Time: 10 minutes
Cook Time: 20 minutes
Cooling Time: 4 hours
Total Time: Approximately 4 hours and 30 minutes
Serving Size: 1 piece (~10 g)
Calories per serving: Approximately 40 kcal

Variations

I sometimes swap cinnamon oil for peppermint oil to make a wintry peppermint version—just as festive but with a cool twist.
For a colorful twist, I use different food coloring and flavor oils (like green + wintergreen or blue + anise).
If I want a milder spice, I stick with just 1 tsp cinnamon oil, or even mix it with vanilla extract for a more balanced taste.

storage/reheating

I always store the finished candy in an airtight container at room temperature. It stays crunchy for weeks this way. I avoid humid areas, as moisture can make the candy sticky. No reheating needed—this candy is best enjoyed as is.

FAQs

What is the hard-crack stage in candy making?

The hard-crack stage refers to the point when boiling sugar syrup reaches 300 °F. At this temperature, the syrup hardens into a brittle, glass-like texture when cooled.

Can I use cinnamon extract instead of cinnamon oil?

I don’t recommend it—cinnamon oil is much more potent and heat-stable. Extracts can lose flavor or even evaporate at high temperatures.

How do I prevent the syrup from crystallizing?

I make sure not to stir the mixture once it starts boiling and I use a clean pot. Stirring can introduce crystals that cause the whole batch to seize.

Is this candy safe for kids?

Yes, but I go light on the cinnamon oil if I’m making it for little ones—it can be quite spicy. And I always supervise the candy-making process because the syrup gets dangerously hot.

Can I make this candy without a thermometer?

It’s possible, but I find using a candy thermometer the most reliable way to get perfect texture. Without it, I’d need to do frequent cold water tests, which can be tricky.

Conclusion

This cinnamon rock candy is a showstopping treat that I love making every holiday season—or anytime I want to impress with a homemade gift. The bold flavor, beautiful color, and satisfying crunch make it a standout. Whether I keep it all to myself or share with friends and family, it’s always a hit.