Reader Favorites

Reader Favorites
Reader Favorites

Cinco De Mayo

Cinco De Mayo
Cinco De Mayo

Banana Pudding Cheesecake

Banana Pudding Cheesecake
Banana Pudding Cheesecake

Cinnamon Rock Candy

Cinnamon-Rock-Candy.jpg
Nothing says Merry Christmas like delicious cinnamon rock candy! I learned to make this after my husband and I became married. He has wonderful childhood memories of his Grandmother who would make this for him during the holidays as he grew up! She is such a wonderful woman and will be turning 100 in January! Simply amazing to me. So now I carry on her tradition for my husband and our own children of having the cinnamon rock candy! Make sure to use cinnamon oil, cinnamon flavor will not be strong enough. Cinnamon oil can usually be found at craft stores or specialty stores with the candy making supplies. Enjoy!

Cinnamon-Rock-Candy-Butter-Parchement.jpg
Grease a 15 inch x 10 inch x 1 inch cake sheet pan well with butter, then line with parchment paper and butter the parchment paper. Make sure to butter the edges very well to prevent the candy from seeping underneath.
Cinnamon-Rock-Candy-Sugar.jpg
The huge bag of sugar for all the bake goods and candy I am working on!
Cinnamon-Rock-Candy-Cold-Water.jpg
I keep a bowl of cold water next to me when I am working with boiling sugar just in case it is on my skin I can plunge my hand in real quick. Be careful the sugar is like hot tar. I have yet to ever get it on my skin but I figure better safe then sorry!
Cinnamon-Rock-Candy-Water-Sugar-Corn-Syrup-Food-Coloring.jpg
Mix water, sugar, light corn syrup and food coloring in a deep large pan. Whisk until sugar dissolves over medium high heat. Then attach a candy thermometer to the side, try to keep the thermometer from touching the bottom of the pan for an accurate temperature. I wish I would have used a deeper pan, I almost had a close call as it started to boil. I had to quickly remove it from the heat and whisk until it had subsided enough to not boil over. I then returned it to medium high heat.
Cinnamon-Rock-Candy-Cook-300-degrees.jpg
Cook until the sugar mixture registers 300 degree's on the candy thermometer.
Cinnamon-Rock-Candy-Cinnamon-Oil.jpg
Remove from heat. Remove thermometer and add the 1 teaspoon cinnamon oil. Whisk in, working quickly. Tip: I keep my hood vent on and face away as I add it or it can feel worse then onions as it is very strong. 1 teaspoon makes a fairly mild cinnamon candy if you like yours hot feel free to add another teaspoon, I try to keep mine kid friendly.
Cinnamon-Rock-Candy-Cool.jpg
Pour on to greased baking sheet. Allow to cool for 4 hours.
Cinnamon-Rock-Candy-Powdered-Sugar.jpg
After 4 hours dust with powdered sugar. Flip candy out of the pan onto a large cutting board and remove parchment paper. Place back into cake pan.
Cinnamon-Rock-Candy-Break-Candy.jpg
Use the tip of a sharp knife to break candy into bit size pieces. Dust the top of the candy with more powdered sugar and store in air tight container. Enjoy!



yield: 35 Servings
Nutrition facts: 110 calories, 0 grams fat
print recipe

Cinnamon Rock Candy

Cinnamon Rock Candy recipe with step by step instructions and photos from Serena Bakes Simply From Scratch. A favorite for all holidays.
4.7 out of 5 based on 6 user ratings
prep time: 10 MINScook time: 20 MINStotal time: 30 mins

INGREDIENTS:

  • 1 cup Water
  • 3 3/4 cup Sugar
  • 1 1/4 cup Light Corn Syrup
  • 1 teaspoon Food Coloring (Optional)
  • 1 teaspoon Cinnamon Oil (2 teaspoons for spicy)
  • 1 1/2 cups Powdered Sugar

INSTRUCTIONS:

  1. Butter a 15 inch x 10 inch x 1 inch cake sheet pan.
  2. Line with parchment paper and butter the parchment paper, making sure the edges of the parchment paper are well buttered to prevent the candy from seeping underneath.
  3. In a large deep sauce pan combine water, sugar, corn syrup and food coloring. Mix over medium high heat until sugar starts to dissolve. Attach a candy thermometer to the side of the pan making sure it does not touch the bottom of pan for an accurate temperature.
  4. Continue to boil until sugar mixture reaches 300 degrees (hard crack stage) about 20 minutes. Watch closely, if mixture starts to boil to close to the edge of pan remove from heat and stir until bubbles subside and then return to medium high heat.
  5. Once mixture reaches 300 degrees remove from heat and stir in the cinnamon oil, working quickly. Keep face away from the mixture as it is strong like onions and keep area well ventilated.
  6. Pour immediately into prepared pan. Allow to cool for 4 hours.
  7. After 4 hours dust the top of candy with powdered sugar. Flip candy over onto a large cutting board or cookie sheet and remove parchment paper. Return candy to the pan and use the tip of a sharp knife to break candy into bite size pieces. Dust with more powdered sugar and store in a airtight container.
Created using The Recipes Generator

Cinnamon Rock Candy. serenabakessimplyfromscratch.com

37 comments

  1. Looks and sounds like a perfect Christmas treat. :)

    ReplyDelete
    Replies
    1. Sounds like the candy my friends in WF made everyear long time ago, i miss them so much, brings back memories😊, thank you

      Delete
  2. This definitely brings up memories - I love rock candy but never tried making it on my own. Thanks for the inspiration!

    ReplyDelete
  3. If you want different flavors and colors use different flavor oils ex. bannana and yellow food coloring .

    ReplyDelete
  4. My grandma used to make this candy every christmas. We knew the holidays were close when we found this at her house. She never used a candy thermometor though. She just used a cup of cold water and would every little bit drizzle some in the water. When it made a cracking noise she knew it was ready for flavoring and would finish the recipie. It always worked. I now do it this way and never have any trouble. So if you dont have a thermometor perhaps try this. It should work.

    ReplyDelete
    Replies
    1. Awesome so the sound it makes... Does it sound the same as when you sprinkle water in grease to see if its ready?

      Delete
  5. Hi Just curious as to whether this same recipe could be used with other flavor oils such as maybe peppermint, licorice(anise), lemon, or any berry flavor with appropriate food color to match??Thanks! Looks like FUN!

    ReplyDelete
  6. OOPS! I missed that first comment on my same question! Sorry!

    ReplyDelete
  7. My mom used to make this when I was a kid. Different colors & flavors too. She called it Sea Glass. I would come downstairs and there'd be a whole bunch of it on the counter. Yum!

    ReplyDelete
  8. Would this work to coat an apple for candy apples?

    ReplyDelete
    Replies
    1. It would but I would only cook it probably to firm ball stage like 250 degrees for a somewhat sticky outside coating.

      Delete
  9. We make this every year and use LorAnn flavoring oils.

    ReplyDelete
    Replies
    1. Hello!
      What quantité of LorAnn flavoring oils do you use?
      Thanks!
      I've tried to make some a few years ago but I think either my thermometer was "off" or my receipy wasn't quite it: it never came out clear....

      Delete
    2. Most flavoring oils will be used the same way. They are much stronger then extracts. I would start out with a teaspoon for milder candy 2 for stronger. Candy flavoring oils are much stronger then extracts.

      Delete
  10. Never heard about this ..Wonderful recipe serena..

    ReplyDelete
  11. Can you use ground cinnamon instead????

    ReplyDelete
    Replies
    1. No it needs to be cinnamon oil or candy oil. I don't think ground cinnamon would work. -Serena

      Delete
  12. I love this candy. Thanks, going to try this weekend.

    ReplyDelete
    Replies
    1. Your welcome! Let me know if you have any questions.

      Delete
  13. I just made it using a thermometer and it was so easy. It is delicious, I cant believe how strong the cinnamon is, it is winter and I need to open the ktchen window. My house zmelks great.

    ReplyDelete
  14. Has anyone tried the cinnamon extract from J.R. Watkins sold at Walmart? Or cinnamon Bark from Dorera?

    ReplyDelete
  15. 10 drops of Doterra oil was about perfect. It could go a little stronger if you wanted to.

    ReplyDelete
  16. We've made this candy for years. We have a contest to see how hot ww can make it but the oil always leaches put as it cools
    Any ideas 5o keep it in?

    ReplyDelete
  17. What is Hard crack stage mean?

    ReplyDelete
    Replies
    1. Hi, hard crack stage is when the candy becomes hard like a peppermint and no longer softer like caramel. As the sugar is heated to different stages it changes the consistency. Some thermometers might say hard crack stage next 300 degrees. I hope that helps. Thanks, Serena

      Delete
  18. Looks like an excellent recipe to add to my Christmas baking list! Love cinnamon!

    ReplyDelete
  19. I have found it is so much easier...take your baking sheet and parchment, put a layer of powdered sugar. Use your finger and make long indents from end to end. You can pour the hot candy into the indents. Even if it cools, it is already in the powdered sugar and you can just crack to the lengths you want. I have done this many times and it is the best way to make rock candy.

    ReplyDelete
  20. Would any of the sugar substitutes work for this?

    ReplyDelete
  21. I just made this rock candy and I used pure cinnamon extract by club house.I used 4 teaspoons and it came out just nice, was not over powering! Great recipe!!!

    ReplyDelete
  22. This looks good. Who doesn't like the smell of cinnamon?

    ReplyDelete
  23. How long can this store in an air tight container?

    ReplyDelete
    Replies
    1. It will store well for at least a month. Thanks, Serena

      Delete
  24. I'm wondering why you butter the baking sheet before putting on the parchment paper? Is that to keep the parchment paper in place when you pour on the hot liquid?

    Also, where did you purchase your big organic bag of sugar? It's measured the same as regular sugar? (ie 1 C organic = 1 C regular)

    ReplyDelete
    Replies
    1. Hi Shauna! I butter it to keep it from moving around and to make sure it will release even if a small leak happened. I found the sugar at costco but it measures the same as regular granulated white sugar, it just wasn't bleached. Thanks, Serena

      Delete

Serena Bakes Simply From Scratch Copyright © 2011-2017 All Rights Reserved. Powered by Blogger.