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Easy Old-Fashioned Cinnamon Rock Candy Recipe

Close-up of vibrant red, sugar-coated cubes resembling cinnamon rock candy piled on a white plate.
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Follow these steps to make crunchy, spicy cinnamon rock candy at home. This guide includes tips to prevent sugar crystallization for a perfect hard candy texture.

Ingredients

Scale
  • 2 cups granulated white sugar
  • 2/3 cup light corn syrup
  • 3/4 cup water
  • 1 teaspoon cinnamon oil (or 1 tablespoon ground cinnamon for a less intense flavor)
  • 1/2 teaspoon red food coloring (optional, for ‘Red Hot’ look)

Instructions

  1. Prepare your surface: Lightly grease a baking sheet or line it with parchment paper. Set aside.
  2. Combine ingredients: In a heavy-bottomed saucepan, mix the sugar, corn syrup, and water. Stir gently over medium heat until the sugar dissolves completely. Do not stir once boiling begins.
  3. Cook the syrup: Insert a candy thermometer. Allow the mixture to boil without stirring until it reaches 300 degrees Fahrenheit (Hard Crack Stage). This usually takes 20 to 30 minutes. Watch the temperature closely after 280 degrees.
  4. Remove from heat: Immediately take the pan off the burner once 300 degrees is reached. Let the bubbling stop completely.
  5. Add flavor and color: Carefully stir in the cinnamon oil and red food coloring, if using. Stir only enough to incorporate the additions; over-stirring can cause crystallization.
  6. Pour the candy: Quickly pour the hot syrup onto the prepared baking sheet. Do not spread or scrape the sides of the pan.
  7. Cool and break: Let the candy cool completely and harden, about 30 to 45 minutes. Once hard, place the sheet in a sturdy plastic bag and break the candy into small, irregular pieces using a rolling pin or the back of a spoon.
  8. Store: Place the finished candy in an airtight container.

Notes

  • To prevent crystallization, avoid stirring the syrup once it starts boiling. If crystals form on the sides of the pan, use a wet pastry brush to wash them down into the syrup.
  • If you use ground cinnamon instead of oil, strain the mixture before pouring, or the candy will be gritty.
  • For a softer, chewier candy, stop cooking at 290 degrees Fahrenheit (Hard Ball Stage).

Nutrition

Find it online: https://sundayflavor.com/cinnamon-rock-candy-recipe-easy-old-fashioned/