Cinnamon Rock Candy
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Ingredients :
1 cup water
3 3/4 cup sugar
1 1/4 cup light corn syrup
1 tsp red food coloring
1 tsp cinnamon oil (2 tsp. if you like it spicy)
1 1/2 cup powdered sugar
1 butter, for greasing the surface
Directions :
1 butter a 15 inch x 10 inch x 1 inch sheet cake pan. Line the pan 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.
2 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. Continue to boil until sugar mixture reaches 300°F (hard crack stage) – about 20 minutes. Watch closely, if mixture starts to boil too close to the edge of pan remove pan from heat and stir until bubbles subside and then return to medium high heat.
3 Once mixture reaches 300°F remove pan from heat and stir in the cinnamon oil, working quickly. Keep your face away from the mixture as it is strong like onions and keep the work area well ventilated. Pour immediately into prepared pan. Allow to cool for 4 hours.
4 after 4 hours dust the top of the 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.
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Making your own cinnamon rock candy at home can be a fun and rewarding experience, especially if you enjoy crafting unique and flavorful sweets. This recipe uses a combination of sugar, light corn syrup, water, and cinnamon oil to deliver that distinctive spicy cinnamon flavor that sets it apart from ordinary rock candy. One of the key aspects to success is reaching the hard crack stage when boiling the sugar mixture, which is 300°F (149°C). Using a candy thermometer ensures that the syrup is cooked to the right consistency, so it solidifies properly without becoming sticky or soft. It is very important to monitor the mixture closely to avoid burning or overcooking, which can alter the taste and texture. The addition of red food coloring gives your cinnamon rock candy that classic vibrant look, making it visually appealing as well as delicious. If you prefer a spicier treat, increasing the cinnamon oil to 2 teaspoons will intensify the flavor, but be careful as cinnamon oil is potent and can cause irritation if inhaled too closely during mixing—ensure good ventilation. After cooking and pouring the syrup into the prepared pan, letting it cool for around 4 hours allows the candy to harden properly before breaking it into pieces. Dusting with powdered sugar helps prevent sticking and adds a gentle sweetness that balances the spicy notes. Storing your cinnamon rock candy in an airtight container preserves its crisp texture and flavor over time, making it a great make-ahead treat for holidays, parties, or gift-giving occasions. Remember to always butter the parchment paper thoroughly and cover all edges to prevent syrup leakage during cooking. Using a sharp knife to break the cooled candy into bite-size pieces helps you achieve clean breaks without shattering. Experimenting with different essential oils or adding a pinch of chili powder can also complement the cinnamon flavor for creative twists. Overall, this cinnamon rock candy recipe is straightforward and perfect for anyone wanting to try candy-making at home with a spicy kick.
