Cinnamon Rock Candy

This hard cinnamon candy is a delight for you family's enjoyment or giving as gifts at Christmas.


2 pounds (32 servings)


1 cup water
3 3/4 cups granulated (white) sugar
1 1/4 cups light corn syrup
1 teaspoon red liquid food coloring
1 teaspoon cinnamon oil
1/3 cup confectioners' (powdered) sugar


Line a 15 x 10 x 1-inch pan with foil; butter the foil and set aside. In a large heavy saucepan, combine water, sugar, corn syrup and food coloring. Bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes to dissolve sugar crystals.

Uncover; cook on medium-high heat, without stirring, until a candy thermometer reads 300°F/149°C (hard-crack stage), about 25 minutes. Remove from the heat; stir in cinnamon oil (keep face away from mixture as oil is very strong). Immediately pour onto prepared pan. Cool completely, about 45 minutes.

Break the candy into pieces using the edge of a metal mallet. Sprinkle both sides of candy with confectioners' sugar.

Estimated Time

Preparation Time: 20 minutes
Cook Time: 25 minutes
Cool Time: 45 minutes

Additional Information

Cinnamon oil can be found in some pharmacies or at kitchen and cake decorating supply stores.

For best results, test your candy thermometer in boiling water before each use by bringing water to a boil. If the water boils at a temperature other than 212°F (100°C). Adjust your recipe temperature up or down based on your test.

Use cautionary measures when working with hot liquid.


Store in airtight containers.

Nutritional Information

Amount per serving (1 ounce): 132 calories, trace fat (0 saturated fat), 0 cholesterol, 16 mg sodium, 34 g carbohydrate, 0 fiber, 0 protein.

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