Cinnamon Rock Candy Sweets

Every December when the air turns crisp my kitchen fills with the wild scent of cinnamon and bubbling sugar as I set out to make Cinnamon Rock Candy Like all great retro treats this one is both showstopping and wickedly simple bright crimson shards that snap and melt with a slow spicy burn Sometimes I put the pan outside to cool in a snowy bank just like my grandmother taught me

I first tried making this when my kids begged for “spicy candy” at Halloween Now it is a treasured tradition and every year friends hope I will bring a tin of these sparkling red treats

Ingredients

• Sugar: delivers sweetness and structure for perfect glassy candy Use fresh granulated sugar for best clarity
• Water: helps the sugar dissolve evenly and prevents scorching
• Light corn syrup: not only sweetens but keeps the sugar from crystallizing Choose a clear fresh bottle for best texture
• Red food coloring: gives that vibrant pop that makes the candy irresistible Look for a gel or liquid without off flavors
• Cinnamon oil: brings the signature spicy warmth Adjust from one to two teaspoons depending on how bold you want your candy Be sure to buy pure oil not extract for the best kick
• Powdered sugar: prevents sticking and gives each piece a pretty frosted look Sift first to avoid lumps
• Butter for greasing: ensures a flawless release every time Use real butter and coat both the pan and parchment for best results

Instructions

Prep the Pan:

Butter a fifteen by ten inch rimmed sheet pan fully Cover with parchment then butter again making sure no corner goes untouched This keeps the molten candy from sticking and makes cleanup a breeze

Combine Ingredients:

In a large saucepan add sugar water corn syrup and red food coloring Stir gently with a long handled spoon to blend before heat comes up which helps prevent graininess

Heat to Hard Crack:

Secure a candy thermometer so the tip sits in the syrup not touching the pan Heat over medium high swirling gently as needed Sugar will dissolve then start bubbling After about twenty minutes it will reach three hundred degrees Fahrenheit Watch steadily at the end it goes quick and if foaming threatens gently lift the pot off the heat until it settles

Add Cinnamon Oil:

Take the pan off the burner as soon as temp is reached Stand back and stir in cinnamon oil The vapor will be strong so make sure your windows are cracked or the fan is on

Pour and Cool:

Immediately pour hot syrup into the prepared pan and tilt gently if needed Cool completely about four hours until solid throughout

Break and Coat:

Dust the surface with sifted powdered sugar Invert onto a cutting board peel off paper and whack into uneven pieces Sprinkle with more sugar as desired to keep each shard separate

Store:

Transfer pieces to an airtight container Store at room temperature away from moisture and they will stay crisp for weeks

I have always loved the sharp nostalgic smell of cinnamon oil A few years ago my niece helped me smash the candy and she was so delighted her giggles echoed all afternoon The kitchen smelled like a turn of the century apothecary all thanks to this one remarkable oil

Storage Tips

Choose an airtight container to prevent humidity from softening the candy Place parchment between layers if storing for more than a week Keep it in a cool spot out of direct sunlight for best texture

Ingredient Substitutions

If you want a gentler spice you can cut the cinnamon oil to half a teaspoon or blend with a little vanilla oil Lemon oil changes the candy into a sharp citrine version with a totally different profile

Serving Suggestions

Pile broken candy shards into cellophane bags and tie with ribbons for party favors Crush leftovers and sprinkle them over vanilla ice cream or use as a cupcake topping They add sparkle to every dessert plate

Every batch of Cinnamon Rock Candy brings a sparkling pop of color and nostalgia Share it with friends or keep a secret stash to brighten winter days

Common Recipe Questions

→ How do I get the candy to harden properly?

Cook the sugar mixture to exactly 300°F using a candy thermometer. Cooling it fully on a buttered surface ensures a crisp texture.

→ What type of cinnamon oil should I use?

Use food-grade cinnamon oil, which is highly concentrated. Adjust the amount for more or less spice.

→ Can I use other flavorings instead of cinnamon?

Yes, substitute other oils like peppermint or anise for different candy flavors while maintaining the same process.

→ How do I keep the candy from sticking?

Butter the pan and parchment well, and coat finished candy with powdered sugar before storing in an airtight container.

→ Is food coloring necessary?

Red food coloring adds a festive hue but can be omitted for a more natural look; it doesn't affect texture or taste.