Cinnamon Rock Candy
Crisp, glass-like cinnamon rock candy with a bold, spicy heat and a classic sugary snap, broken into shards for easy sharing.
Equipment
- candy thermometer
- saucepan
- Foil
- Baking Sheet
- mallet
Ingredients
- 2-3 cups powdered sugar
- 3¾ cups granulated white sugar
- 1½ cups light corn syrup
- 1 cup water
- 0.125 oz. cinnamon oil
- red gel food coloring
Instructions
- Place a double layer of foil onto a larger cookie sheet (15x10x1) and sprinkle generously with powdered sugar. Make sure you get it all the way to the edges. Set aside.
- Add granulated white sugar, corn syrup, and water to a large saucepan and heat over medium-high heat, stirring constantly until sugar is melted.
- Stop stirring the sugar mixture and bring to a boil until a candy thermometer reaches 300 degrees. Sugar may be a little tan/brown in color. This can often take up to 30 minutes to come to heat.
- Remove sugar from the heat and cool just to 260 degrees.
- Add cinnamon oil and red food coloring and mix well until evenly combined. Pour the sugar mixture onto a prepared baking sheet.
- Allow candy to cool and harden before breaking with a meat tenderizer. Add more powdered sugar to the top of the candy, which helps the pieces not stick together. Store rock candy in an airtight container.
Notes
- Hot sugar can burn skin VERY EASILY and requires extreme caution.
- If you can make this recipe when it’s not humid, that’s easier/better.
- I use LorAnn Oils, which has all sorts of flavors. I use one of the bottles for this recipe.