The smell of cinnamon always reminds me of our town’s winter fair—the one held every December in the church basement, where everyone shows up bundled in scarves and mittens, clutching warm cider.
A few years back, I volunteered at the bake table with my friend Lisa, who’s famous for her peanut brittle. She brought trays of golden candy that cracked perfectly under the bite, and beside hers sat my experiment: ruby-red shards of homemade cinnamon rock candy that sparkled like stained glass under the string lights.
That night, kids kept circling back to the table, their cheeks red from the cold, asking for “the spicy red candy.” It made me laugh—half of them would take a bite, fan their mouths dramatically, and then come back for more.
Since then, this recipe has become my December tradition. I make big batches for gift bags and fill mason jars for neighbors. The scent alone fills the kitchen with warmth, spicy sweetness, and a little holiday magic that lingers long after the last piece is gone.
Short Description
Cinnamon Rock Candy is a classic holiday treat made with sugar, corn syrup, and cinnamon oil, creating fiery, glass-like candy pieces coated in powdered sugar. Perfect for gifting, decorating, or simply enjoying during festive gatherings.
Key Ingredients
- 1 cup water
- 3 ¾ cups sugar
- 1 ¼ cups light corn syrup
- 1 teaspoon red food coloring (optional)
- 1 teaspoon cinnamon candy oil (use 2 teaspoons for extra spice)
- 1 ½ cups powdered sugar
Tools Needed
- 15x10x1-inch rimmed metal baking sheet
- Parchment paper
- Candy thermometer
- Large deep saucepan
- Wooden spoon
- Sharp knife or mallet for breaking candy
- Airtight container for storage
Cooking Instructions
Step 1: Prepare the Pan
Butter a 15x10x1-inch rimmed metal baking sheet and line it with parchment paper. Butter the parchment well, especially the corners and edges, to keep the candy from leaking underneath. Avoid wax paper, it can’t handle the heat.
Step 2: Combine Ingredients
In a deep saucepan, stir together water, sugar, corn syrup, and red food coloring (if using). Place over medium-high heat, stirring constantly until the sugar dissolves. Attach a candy thermometer to the side of the pan, making sure it doesn’t touch the bottom.
Step 3: Cook the Candy
Bring the mixture to a boil and let it cook until it reaches 300°F (hard crack stage), about 20 minutes. Watch closely—the syrup bubbles quickly toward the end. If it boils too close to the rim, remove the pan briefly from heat and stir to calm it down before continuing. Slightly exceeding 300°F is better than stopping early, as undercooked candy won’t harden properly.
Step 4: Add Flavor and Cool
When the thermometer hits 300°F, remove from heat and quickly stir in the cinnamon oil. Keep your face away—the steam is strong! Immediately pour the hot candy onto the prepared pan, spreading it evenly. Let it cool completely for about 4 hours.
Step 5: Finish and Store
Once cool, dust the candy generously with powdered sugar. Flip it onto a cutting board, peel away the parchment, and break it into bite-sized pieces with a knife tip or small hammer. Toss again in powdered sugar and store in an airtight container.
Why You’ll Love This Recipe
Nostalgic Flavor: That bold cinnamon kick instantly brings back cozy childhood memories of fairs and holidays.
Simple Ingredients: Just sugar, water, corn syrup, and flavoring—you likely have most of it in your pantry.
Perfect for Gifting: The ruby-red pieces look gorgeous in jars or gift bags.
Customizable Heat: Adjust the cinnamon oil to your spice tolerance.
Long Shelf Life: Stays fresh for weeks when stored properly.
Mistakes to Avoid & Solutions
Undercooking the syrup: If you stop below 300°F, your candy will stay sticky. Always use a reliable candy thermometer and aim for slightly over, around 302°F.
Pouring too slowly: The syrup hardens fast, so pour immediately after adding the flavor. Prepare your pan ahead of time.
Using the wrong paper: Wax paper melts and sticks, use parchment only.
Skipping the powdered sugar: Without it, pieces will stick together. Dust both sides generously.
Overcrowded workspace: Hot candy demands space and focus. Clear your counter before starting.
Serving and Pairing Suggestions
Serve small bowls of candy at parties alongside hot chocolate or apple cider.
Use pieces as cake or cupcake toppers for a pop of color and flavor.
Add a few to Christmas cookie trays or dessert platters.
Wrap in clear bags with ribbons for easy homemade gifts.
Storage and Reheating Tips
Store in airtight containers at room temperature, layered between wax paper.
Keep away from humidity, it makes the candy sticky.
Never refrigerate or freeze, as moisture ruins the texture.
If the candy clumps, dust lightly with more powdered sugar and separate pieces gently.
FAQs
1. Can I use cinnamon extract instead of cinnamon oil?
No, extract isn’t strong enough and will evaporate during cooking. Always use candy oil for true flavor.
2. My candy didn’t harden properly. What went wrong?
It likely didn’t reach 300°F. Next time, check your thermometer calibration or let it cook slightly longer.
3. Can I make this candy without food coloring?
Absolutely. It will be clear or golden instead of red, but the flavor stays the same.
4. What’s the best way to break the candy?
Use the tip of a sharp knife or wrap it in parchment and tap gently with a rolling pin or mallet.
5. How spicy is one teaspoon of cinnamon oil?
It’s mildly spicy. For a true cinnamon “kick,” go for two teaspoons.
Tips & Tricks
Warm the candy oil bottle slightly before using, it blends more smoothly.
Always use a deep saucepan; the syrup bubbles up high.
Use a fan or open a window when adding the oil, it releases strong vapors.
For even shards, score the surface lightly with a knife while it’s still a bit warm.
Sprinkle with edible glitter or crushed peppermint for a festive touch.
Recipe Variations
Cinnamon Apple Rock Candy: Add ½ teaspoon apple extract along with cinnamon oil for a sweet-spicy combo.
Peppermint Rock Candy: Skip the cinnamon oil and use 1 teaspoon peppermint oil with green coloring.
Cherry Cinnamon Candy: Mix ½ teaspoon cherry oil and ½ teaspoon cinnamon oil for a fruity-spicy twist.
Orange Spice Candy: Use 1 teaspoon orange oil and a dash of clove extract for a cozy citrus flavor.
Final Thoughts
Making cinnamon rock candy in my kitchen feels like bottling the spirit of the holidays. As I watch the sugar syrup shift from clear to a deep amber-red, the scent of cinnamon fills the house, and even my kids peek in, noses wrinkled from the spice. By the time it cools and shatters into glittering shards, the whole family gathers around, waiting for the first bite. It’s sweet, fiery, and oddly comforting—like laughter shared over a hot drink on a cold day.
I always pack a few jars for friends at work, and somehow, they never last until Christmas Eve. That’s the charm of this candy, it’s simple, festive, and full of warmth that lingers long after the last piece melts away.
Cinnamon Rock Candy Recipe
Ingredients
- 1 cup water
- 3 ¾ cups sugar
- 1 ¼ cups light corn syrup
- 1 teaspoon red food coloring optional
- 1 teaspoon cinnamon candy oil use 2 teaspoons for extra spice
- 1 ½ cups powdered sugar
Instructions
- Butter a 15x10x1-inch rimmed metal baking sheet and line it with parchment paper, buttering the parchment well, especially the corners and edges. Avoid wax paper—it can’t handle the heat.
- In a deep saucepan, mix water, sugar, corn syrup, and red food coloring if using. Heat over medium-high, stirring until the sugar dissolves. Clip a candy thermometer to the side, keeping it from touching the bottom.
- Bring to a boil and cook until the temperature reaches 300°F (hard crack stage), about 20 minutes. If it bubbles too close to the rim, lift it briefly from heat and stir.
- Slightly over 300°F is better than under, since candy that’s not hot enough won’t harden right.
- Once it hits 300°F, remove from heat and quickly stir in the cinnamon oil. Keep your face back—the steam is powerful! Pour the hot mixture onto the prepared pan and spread evenly. Let it cool for about 4 hours.
- When firm, dust generously with powdered sugar, flip onto a cutting board, and peel away the parchment.
- Break into small pieces using a knife tip or hammer, coat again in powdered sugar, and store in an airtight container.
