Cinnamon Rock Candy ✨

Ingredients:

1 cup water

3 ¾ cups granulated sugar

1 ¼ cups light corn syrup

1 tsp red food coloring

1–2 tsp cinnamon oil (adjust to taste)

1 ½ cups powdered sugar (for dusting)

Butter (for greasing the pan)

Directions:

Butter a large rimmed baking sheet or line it with parchment paper and lightly grease it. Set aside.

In a large, heavy-bottomed saucepan, combine water, sugar, and corn syrup. Cook over medium heat, stirring constantly until sugar dissolves.

Once the sugar dissolves, stop stirring and allow the mixture to boil. Insert a candy thermometer and cook until the temperature reaches 300°F (hard crack stage). This will take about 25–30 minutes.

Once it hits 300°F, immediately remove from heat. Stir in the red food coloring and cinnamon oil carefully (the mixture will steam—avoid inhaling the vapors).

Quickly pour the hot candy mixture onto the prepared baking sheet. Do not spread with a spatula—just let it settle naturally.

Let the candy cool completely at room temperature until hardened.

Once hardened, use a clean mallet or back of a spoon to break the candy into pieces.

Toss broken pieces in powdered sugar to keep them from sticking together. Store in an airtight container.

Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes

Kcal: 110 kcal per serving | Servings: 40 small pieces

Tips:

Use a candy thermometer to ensure it reaches the hard crack stage for perfect texture.

Adjust cinnamon oil carefully—start with 1 tsp and increase for extra heat.