What is cinnamon rock candy made of?

Cinnamon rock candy is crafted from simple, pantry-friendly ingredients: granulated sugar, water, light corn syrup, cinnamon candy oil (or cinnamon flavoring), and optional red food coloring . These ingredients are heated to the hard crack stage (300°F) before being poured into a prepared pan to cool and harden. Once set, the candy is broken into shiny, bite-sized shards—perfect for snacking or gifting.

How do you store homemade cinnamon rock candy?

To keep your cinnamon rock candy tasting fresh and prevent stickiness, place the pieces in an airtight container at room temperature. Before storing, dust them lightly with powdered sugar or cornstarch to absorb any moisture and stop the pieces from sticking together. When properly stored, this old-fashioned cinnamon candy recipe stays delicious for up to two months.

Is cinnamon rock candy spicy?

Yes, cinnamon rock candy often has a pleasant spicy warmth thanks to cinnamon candy oil . The heat level depends on how much oil you use. A teaspoon provides a mild kick, while two teaspoons deliver that bold, fiery flavor cinnamon enthusiasts adore. If you prefer a subtler taste, consider using cinnamon flavoring for a gentler heat.

Can I make cinnamon rock candy without a candy thermometer?

Absolutely. If you don’t have a thermometer, you can use the traditional “hard crack” test. Drop a small amount of boiling syrup into cold water—if it hardens instantly and snaps when bent, your candy is ready. While this method works, beginners may find a thermometer more reliable for ensuring consistent results every time.

Cinnamon Rock Candy – Best Holiday Candy Recipe You’ll Love -

Description

Homemade Cinnamon Rock Candy with a spicy-sweet kick and beautiful red color, perfect for gifting or enjoying as a treat.

Ingredients

Scale

1 cup Water
3 3/4 cups Sugar
1 1/4 cups Light Corn Syrup
1 teaspoon Red Food Coloring (optional)
1 teaspoon Cinnamon Candy Oil (2 teaspoons for extra spicy)
1 1/2 cups Powdered Sugar

Instructions

Butter a 15x10x1 inch rimmed metal sheet pan. Line with parchment paper and butter the parchment well, especially at the edges.
In a large deep saucepan, combine water, sugar, corn syrup, and food coloring. Heat over medium-high, stirring until sugar dissolves. Attach a candy thermometer without touching the bottom of the pan.
Boil the mixture until it reaches 300°F (hard crack stage), about 20 minutes. If boiling gets too close to the pan’s edge, remove briefly and stir down bubbles, then return to heat.
Once at 300°F, remove from heat and quickly stir in cinnamon oil. Work fast and keep your face away due to strong vapors.
Pour immediately into prepared pan. Cool for 4 hours at room temperature.
After cooling, dust candy with powdered sugar. Flip onto a cutting board, peel off parchment, and break into bite-sized pieces using the tip of a sharp knife. Dust again with powdered sugar and store in an airtight container.

Notes

Do not use wax paper; it will not withstand high candy temperatures.
Ventilate the kitchen well when adding cinnamon oil to avoid irritation from strong vapors.
It’s better to slightly exceed 300°F than be under, to ensure proper candy setting.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Candy
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 piece (approx. 10g)
Calories: 40
Sugar: 10g
Sodium: 0mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 0g
Protein: 0g
Cholesterol: 0mg

Keywords: Cinnamon Rock Candy, Homemade Rock Candy, Spicy Candy Recipe, Cinnamon Hard Candy