Cinnamon Rock Candy

Wednesday, December 7, 2011
Homemade Cinnamon Rock Candy is a favorite Cinnamon Candy recipe to make. It's a delicious hard handy recipe with a delicious mix of sweet and spicy. We make it every Christmas in memory of my husbands Grandmother. 

Cinnamon Rock Candy recipe is just like Grandma use to make for Christmas from Serena Bakes Simply From Scratch.


Nothing says Merry Christmas like delicious Cinnamon Rock Candy! 

I learned to make Cinnamon Rock Candy 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!


A greased 15"x10"x1" pan lined with parchment paper for Cinnamon Rock Candy.


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.


A medium bowl of water to make Cinnamon Rock Candy.


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!


Water, Sugar, Light Corn Syrup, and Food Coloring in a large pan with a candy thermometer attached to the edge of pan.


Mix together in a deep large sauce pan: 
  • 1 cup Water
  • 3 3/4 cup Granulated Sugar
  • 1 1/4 cup Light Corn Syrup
  • 1 teaspoon Red Food Coloring 
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.


Christmas Cinnamon Rock Candy recipe. Cook sugar with a candy thermometer from Serena Bakes Simply From Scratch.


Cook until the sugar mixture registers 300 degrees on the candy thermometer.


Christmas Cinnamon Rock Candy recipe stir in cinnamon candy oil from Serena Bakes Simply from Scratch.


Remove from heat. Remove thermometer and add the 1 teaspoon Cinnamon Candy 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 cooling in a pan.


Pour on to greased baking sheet. Allow to cool for 4 hours.


Cinnamon Rock Candy being dusted with powdered sugar in a pan.


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 being broken into smaller pieces using the tip of a knife.


Use the tip of a sharp knife to break candy into bit size pieces. 


Cinnamon Rock Candy piled high on a white candy plate.



Dust the top of the candy with more powdered sugar and store in air tight container. Enjoy!

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American
Cinnamon Rock Candy
Cinnamon Rock Candy video teaching you how to make homemade Cinnamon Candy for Christmas or anytime.https://1.bp.blogspot.com/-AKuGEbbxj5U/YFJYUX781ZI/AAAAAAAAx-c/euXPmaTkzZw82yrS2UVR6lmPg5NMZNZygCLcBGAsYHQ/s16000/Cinnamon%2BRock%2BCandy-2-2.jpg2018-12-12
Yield: 35
Author: Serena Bakes Simply From Scratch
Cinnamon Rock Candy

Cinnamon Rock Candy

Cinnamon Rock Candy is a favorite homemade Cinnamon Candy recipe to make for Christmas and give for the holidays.
Prep time: 15 MinCook time: 20 Mininactive time: 4 HourTotal time: 4 H & 35 M

Ingredients

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

Instructions

How To Make Cinnamon Rock Candy
  1. Butter a 15 inch x 10 inch x 1 inch rimmed metal 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. Do not use wax paper as it won't hold up to the high temperature of the candy being poured.
  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. Then return to medium high heat. It's better to slightly be over 300°F than under for candy to set properly.
  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 extremely strong, 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.

Notes:

Make sure to keep a cold bowl of water near by incase any hot sugar mixture gets on skin. It is extremely hot, and will cause burns. I also recommend keeping children out of the kitchen while making, just to be safe.

Calories

139.80

Fat (grams)

0.42

Sat. Fat (grams)

0.03

Carbs (grams)

35.61

Fiber (grams)

0.00

Net carbs

35.61

Sugar (grams)

35.43

Protein (grams)

0.00

Sodium (milligrams)

8.18

Cholesterol (grams)

0.00
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Cinnamon Rock Candy on a white platter with red text at the top Cinnamon Rock Candy www.serenabakessimplyfromscratch.com


61 comments

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

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

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

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

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  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.

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

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  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!

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  6. 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!

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

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

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  8. We make this every year and use LorAnn flavoring oils.

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    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....

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    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.

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  9. Never heard about this ..Wonderful recipe serena..

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  10. Can you use ground cinnamon instead????

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

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  11. I love this candy. Thanks, going to try this weekend.

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  12. 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.

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

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  14. 10 drops of Doterra oil was about perfect. It could go a little stronger if you wanted to.

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    Replies
    1. Thanks Shayna. I was wondering about using my DoTerra oil.

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  15. 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?

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  16. What is Hard crack stage mean?

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    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

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

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  18. 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.

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  19. Would any of the sugar substitutes work for this?

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  20. 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!!!

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

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

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  23. 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)

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    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

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  24. I made this candy in different flavors and gave it as Christmas gifts for my child's teachers. They all loved it.

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  25. Made this last year. Perfect! Thank You

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  26. Big hit for Thanksgiving.. Asked to make it again before xmas..lol...have u tried like "sour patch "favor?

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    1. Thank you! I haven't but my kids would love it! You would need citric acid sour sugar to coat the outside and possibly a little experimentation to get the amounts figured out. I might have to try it myself! Have a Merry Christmas! -Serena

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  27. Could you pour into silicone molds instead of "cutting" with a knife??

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    1. If using molds, do you have to butter them or spray them to get the candy to release?

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  28. We just got some here at our office... it's not hot enough for me. So I'm on a mission to make this. I LOVE LOVE LOVE this stuff! I can have it year round! I'm trying it! Thanks for the recipe!

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  29. I just made a batch per your recipe and I stirred into teaspoons of cinnamon oil For about 30 seconds. It looks like the oil has separated around the edges once I poured it into the pan on parchment paper. What did I do wrong?

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  30. If you buy the 2 pack of Lorann oil there is the recipe for using the microwave and it's so easy and no need for thermometer. I make it every year for family and friends and everyone loves it. I pour it into a jewel molds that you can get at the craft store and it looks pretty. I make about 70 batches of different flavors. Great gift to give to a lot of people.

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  31. What happens if it does not reach the 300 degree for candy to crack? Thanks

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  32. My candy stuck to my wax paper! I buttered it and still have no idea why!?!?

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    1. Hi Cammie! I haven't tried it with wax paper. I use parchment paper. Wax paper isn't heat resistant so the hot candy probably broke down the wax paper. Sorry to hear about that. Thanks, Serena

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  33. I so want to try this! This would make such lovely holiday presents!

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  34. This is so fun for the holidays! Love it!!

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  35. Kids won't get enough of these!! Such a fun treat and really easy to make!

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  36. Such a fun holiday candy! And so easy to make!

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  37. Making this for the second time tonight! I bought other flavored oils, but cinnamon is my all-time favorite! Easy and delicious...thanks for sharing your recipe!

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  38. Today was my first time of ever making rock candy. I went exactly by your recipe and I did use 2 tsp. of the cinnamon oil. It turned out perfect. Thank you so much for sharing your recipe and all the detailed instruction & pictures.

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  39. Love cinnamon candy. I have made this but the oil comes out to the surface. Is there a trick to keeping it mixed? Thanks,Fay

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    1. If you stir it just a little bit longer it should help the oil stay mixed it. I hope that helps, Serena

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  40. I have made this for several years and only gave to family. Made the mistake of sending to both our places of work. Now everyone wants some! I plan on making about 8 batches. Can you double the recipe?

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    1. I haven't ever doubled the recipe! It would probably be ok to double but it would be more difficult to handle and take a lot longer to get to temp. due to the volume.
      Merry Christmas, Serena

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  41. When I was a kid(I’m 66 now), my aunt would make this every year. She is 86 now and I would like to surprise her with some. Thanks for sharing!

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