Cinnamon Rock Candy Recipe

Cinnamon candy is a fun and festive treat, perfect for the holidays or as a year-round treat. This old-fashioned recipe combines the sweet crunch of hard candy with the warm, tangy kick of cinnamon, making it a crowd favorite.

Ingredients
Base:
3 3/4 cups granulated sugar
1 1/4 cups light corn syrup
1 cup water
Add-ins:
1-2 teaspoons cinnamon oil (adjust for spice preference)
1 teaspoon red food coloring
About the recipe:
1 1/2 cups powdered sugarPreparation:

Butter for greasing

Clicks
Prepare your pan: Grease a 15 x 10 x 1-inch rimmed baking sheet with butter. Line it with parchment paper and grease the parchment paper.
Make the candy base: Combine the sugar, water, corn syrup, and red food coloring in a large, heavy-bottomed saucepan. Stir the mixture over medium heat until the sugar dissolves.
Heat to hard-crack phase: Attach a candy thermometer to the pan, making sure it doesn’t touch the bottom. Cook the mixture until it reaches 300°F (hard-crack phase), about 20-30 minutes. If the mixture begins to bubble too much, briefly remove it from the heat to prevent it from boiling over.
Add the cinnamon oil: Remove the pan from the heat. Gently stir in the cinnamon oil in a well-ventilated area, as the aroma can be intense.
Pouring and Cooling: Immediately pour the mixture into the prepared pan and let it cool undisturbed for at least 4 hours.
Breaking and Dusting: Sprinkle powdered sugar over the cooled candies. Invert the candies onto a cutting board, peel off the parchment, and use a knife to break them into pieces. Sprinkle with more powdered sugar if desired.
Angle:Preparation:

Butter for greasing
Clicks
Prepare your pan: Grease a 15 x 10 x 1-inch rimmed baking sheet with butter. Line it with parchment paper and grease the parchment paper.
Make the candy base: Combine the sugar, water, corn syrup, and red food coloring in a large, heavy-bottomed saucepan. Stir the mixture over medium heat until the sugar dissolves.
Heat to hard-crack phase: Attach a candy thermometer to the pan, making sure it doesn’t touch the bottom. Cook the mixture until it reaches 300°F (hard-crack phase), about 20-30 minutes. If the mixture begins to bubble too much, briefly remove it from the heat to prevent it from boiling over.
Add the cinnamon oil: Remove the pan from the heat. Gently stir in the cinnamon oil in a well-ventilated area, as the aroma can be intense.
Pouring and Cooling: Immediately pour the mixture into the prepared pan and let it cool undisturbed for at least 4 hours.
Breaking and Dusting: Sprinkle powdered sugar over the cooled candies. Invert the candies onto a cutting board, peel off the parchment, and use a knife to break them into pieces. Sprinkle with more powdered sugar if desired.
Angle: