Cinnamon Rock Candy Recipe
This Cinnamon Rock Candy is a delightful treat that I love making every year! It’s a fun recipe that fills the kitchen with warm, spicy aromas and creates beautiful, vibrant candy pieces that everyone loves. Give it a try and let me know how it turns out!
Ingredients:
- 1 cup water
- 3 3/4 cups sugar
- 1 1/4 cups light corn syrup
- 1 teaspoon red food coloring
- 1 teaspoon cinnamon oil (use 2 teaspoons if you prefer extra spice)
- 1 1/2 cups powdered sugar
- Butter (for greasing)
Directions:
- Prepare the Pan: Butter a 15x10x1-inch sheet cake pan. Line the pan with parchment paper, then butter the parchment as well, ensuring the edges are well-coated to prevent any candy from leaking underneath.
- Cook the Candy Base: In a large, deep saucepan, combine the water, sugar, corn syrup, and red food coloring. Stir over medium-high heat until the sugar begins to dissolve. Attach a candy thermometer to the side of the pan, ensuring it doesn’t touch the pan’s bottom for an accurate reading. Continue boiling until the mixture reaches 300°F (the hard crack stage), which usually takes around 20 minutes. Watch the mixture closely; if it boils too close to the edge, briefly remove it from the heat, stir to reduce the bubbles, and then return to medium-high heat.
- Add Cinnamon Flavor: Once the mixture reaches 300°F, remove it from the heat and quickly stir in the cinnamon oil. Be careful, as the scent is quite strong. Ensure the workspace is well-ventilated, and avoid leaning directly over the pan. Immediately pour the mixture into the prepared pan and allow it to cool for about 4 hours.
- Break and Dust the Candy: After the candy has fully cooled, dust the top with powdered sugar. Flip the candy out onto a large cutting board or cookie sheet, and remove the parchment paper. Return the candy to the pan and use the tip of a sharp knife to break it into bite-sized pieces. Dust with additional powdered sugar and store in an airtight container.
Enjoy this festive treat and share it with loved ones!
