1. Prepare Your Setup
- Line a 15×10-inch jelly roll pan (or large baking sheet with sides) with foil.
- Generously grease the foil with butter or nonstick spray.
2. Make the Candy Syrup
- In a heavy saucepan, combine sugar, corn syrup, and water.
- Stir over medium heat until sugar dissolves.
- Attach a candy thermometer and bring to a boil. Do not stir once boiling.
- Continue cooking until the mixture reaches 300°F (hard crack stage).
3. Add Flavor & Color
- Remove from heat.
- Quickly stir in cinnamon oil and red food coloring (beware—the cinnamon oil’s fumes are strong, so step back!).
4. Pour & Cool
- Immediately pour the hot syrup into the prepared pan.
- Tilt pan gently to spread candy evenly.
- Let sit undisturbed until completely cool and hardened (about 1 hour).
5. Break Into Pieces
- Lift candy from pan using foil.
- Gently break into bite-size shards with a mallet or by hand.
- Dust with powdered sugar to prevent sticking, if desired.
Serving & Storage
- Store candy pieces in an airtight container at room temperature.
- Keeps for 3–4 weeks, making it perfect for gifting.
- Looks gorgeous in clear jars, candy bags, or holiday tins.
Pro Tips
- Thermometer accuracy: Test your candy thermometer in boiling water (should read 212°F / 100°C).
- Don’t stir while boiling: This prevents crystallization and ensures smooth, glossy candy.
- Be quick: Once you add the cinnamon oil, work fast—the syrup sets quickly.
Fun Variations
- Different colors: Try green coloring with spearmint oil, or blue with peppermint oil.
- Marble effect: Add a few drops of white food coloring after pouring and swirl lightly.
- Extra sparkle: Toss candy pieces with edible glitter for a magical holiday effect.
Final Thoughts
Making Cinnamon Rock Candy at home is an experience as much as it is a recipe. The spicy-sweet aroma, the sparkle of the candy, and the joy of breaking it into rustic shards all add to the charm. Whether you’re gifting it, serving it, or sneaking a piece for yourself, this candy guarantees smiles all around.