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Classic Cinnamon Rock Candy

Close-up of several deep red, jagged pieces of cinnamon rock candy piled on a white plate, catching the sunlight.
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Follow these steps to make hard, spicy cinnamon rock candy at home using basic ingredients.

Ingredients

Scale
  • 2 cups granulated sugar
  • 2/3 cup light corn syrup
  • 3/4 cup water
  • 1 teaspoon cinnamon oil (or 1 tablespoon ground cinnamon, though oil provides better clarity)
  • 1/2 teaspoon red food coloring (optional, for color)
  • 1/4 teaspoon cream of tartar

Instructions

  1. Prepare your candy molds or a parchment-lined baking sheet by lightly greasing them.
  2. Combine the sugar, corn syrup, water, and cream of tartar in a heavy-bottomed saucepan.
  3. Stir the mixture over medium heat until the sugar dissolves completely. Stop stirring once it boils.
  4. Insert a candy thermometer and boil the mixture without stirring until it reaches 300 degrees Fahrenheit (the hard crack stage).
  5. Remove the pan from the heat immediately when it reaches 300 degrees F. Let the bubbling stop.
  6. Carefully stir in the cinnamon oil and red food coloring, if using. Work quickly.
  7. Pour the hot syrup into your prepared molds or onto the parchment-lined sheet to form a thin layer.
  8. Allow the candy to cool completely and harden at room temperature for several hours, or until firm.
  9. Once hard, break the candy into small, irregular ‘rock’ pieces or remove from molds.

Notes

  • Wipe down the sides of the pan with a wet pastry brush during boiling to prevent sugar crystals from forming prematurely.
  • Do not stir the syrup once it begins boiling to avoid graining.
  • Use cinnamon oil for the clearest, boldest flavor and color.

Nutrition

Find it online: https://flavorzine.com/cinnamon-rock-candy-recipe/