Every winter growing up, my house would fill with the sweet, spicy aroma of cinnamon as my mom prepared homemade rock candy. This recipe takes me right back to those cozy afternoons by the fireplace, waiting for that bold red candy to cool and crack into gorgeous shards. Whether you’re looking to gift something homemade for the holidays or indulge in a little nostalgic treat, this Cinnamon Rock Candy is pure magic.
If you’re ready to turn your kitchen into a sparkly holiday wonderland, this recipe is for you!
Why You’ll Love This Recipe
- Fun to make and even more fun to eat—think science meets sweets!
- Perfect for gifting or holiday gatherings.
- No fancy equipment needed—just everyday kitchen essentials.
- Bold cinnamon flavor that’s warm, nostalgic, and oh-so-festive.
Ingredients Breakdown
- Granulated Sugar: The base for creating those beautiful candy crystals. Don’t skimp here; regular white sugar works best.
- Light Corn Syrup: Ensures smooth texture and prevents the sugar from crystallizing prematurely.
- Water: Helps dissolve the sugar and provides the right consistency for the candy base.
- Cinnamon Oil: This is what gives the candy its signature spicy kick! Use sparingly—it’s potent.
- Red Food Coloring: Totally optional but gives the candy that iconic festive look.
- Powdered Sugar: For dusting and preventing the candy pieces from sticking together once broken into shards.
Step-by-Step Instructions
- Line a baking sheet with foil and lightly coat it with nonstick spray or butter. This is where your candy will cool and take shape.
- In a heavy-bottomed saucepan, combine 2 cups of granulated sugar, 1 cup of light corn syrup, and 1/2 cup of water. Cook over medium heat, stirring occasionally, until the sugar has completely dissolved.
- Attach a candy thermometer to the side of the pan. Increase the heat to high and allow the mixture to boil without stirring until it reaches the hard crack stage (300°F).
- Once the mixture reaches 300°F, immediately remove it from the heat. Carefully stir in 1/2 teaspoon of cinnamon oil and a few drops of red food coloring, if using. Be cautious here, as the cinnamon oil releases a strong aroma when added to the hot syrup.
- Quickly pour the hot mixture onto your prepared baking sheet, spreading it out slightly with a heatproof spatula if needed.
- Let the candy cool completely. This usually takes about 30-40 minutes.
- Once cooled, break the candy into irregular pieces using the back of a spoon or a mallet.
- Toss the broken candy pieces in powdered sugar to prevent sticking, and enjoy!
Chef’s Tips and Tricks
- Safety first: The sugar syrup gets extremely hot, so make sure to keep little ones and pets out of the kitchen while making this recipe.
- Quick cleanup: Soak your saucepan and utensils in hot water immediately after use to dissolve the hardened sugar easily.
- Adjust the spice: If you prefer a milder candy, start with 1/4 teaspoon of cinnamon oil and adjust to taste.
Recipe Variations and Serving Suggestions
- Flavors: Swap cinnamon oil for peppermint oil and green food coloring for a wintry twist.
- Gift-worthy: Package the candy pieces in mason jars or festive gift bags with a ribbon for a thoughtful homemade present.
- Party favors: Pair with hot cocoa or tea for the ultimate pairing in a goodie bag.
FAQs
- How do I store Cinnamon Rock Candy? Store the candy in an airtight container at room temperature for up to 2 weeks. Keep it away from humidity to prevent it from becoming sticky.
- My candy isn’t hardening—what went wrong? This usually happens if the syrup didn’t reach the hard crack stage. Double-check using a candy thermometer next time!
- Can I make this recipe without a candy thermometer? While a candy thermometer is highly recommended, you can test the syrup by dropping a spoonful into ice water. If it hardens into brittle threads, it’s ready.
Cinnamon Rock Candy Recipe Card
Ingredients:
- 2 cups granulated sugar
- 1 cup light corn syrup
- 1/2 cup water
- 1/2 tsp cinnamon oil
- Red food coloring (optional)
- Powdered sugar for dusting
Instructions:
- Prepare a baking sheet with foil and nonstick spray.
- Cook sugar, corn syrup, and water in a saucepan until dissolved.
- Boil until mixture reaches 300°F. Remove from heat and stir in cinnamon oil and food coloring.
- Pour mixture onto prepared baking sheet and let cool.
- Break into pieces, toss in powdered sugar, and enjoy!
Prep Time: 10 minutes | Cook Time: 20 minutes | Cooling Time: 30 minutes | Servings: Approx. 1 pound of candy
There you have it—Cinnamon Rock Candy that’s as fun to make as it is to snack on! I’d love to hear how yours turns out. Leave a comment below or share your creations using the hashtag #TheKitchensAid. Happy candy-making!
