Print

Old-Fashioned Cinnamon Rock Candy: Simple Homemade Hard Candy Recipe

Close-up of bright red, glassy chunks of homemade cinnamon rock candy resting on a small white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this classic, spicy-sweet cinnamon rock candy at home. This recipe provides clear steps for achieving a perfect, crunchy hard candy texture, ideal for holiday edible gifts or nostalgic treats.

Ingredients

Scale
  • 2 cups granulated sugar
  • 2/3 cup light corn syrup
  • 2/3 cup water
  • 1 teaspoon cinnamon extract
  • 1/2 teaspoon red food coloring (liquid or gel)
  • 1/4 teaspoon ground cinnamon (optional, for extra spice)

Instructions

  1. Prepare your surface: Line a large baking sheet with parchment paper or a silicone mat. Lightly grease the paper or mat with cooking spray or neutral oil.
  2. Combine sugar, corn syrup, and water in a heavy-bottomed saucepan. Stir over medium heat until the sugar dissolves completely. Do not let the mixture boil yet.
  3. Attach a candy thermometer to the side of the pan, ensuring the tip is submerged but not touching the bottom.
  4. Increase the heat to medium-high and boil the mixture without stirring. You want the syrup to reach 300 degrees Fahrenheit (the hard crack stage). Watch carefully, as the temperature rises quickly after 280 degrees.
  5. Once the mixture reaches exactly 300 degrees F, immediately remove the pan from the heat. Wait about 30 seconds for the bubbling to subside slightly.
  6. Carefully stir in the cinnamon extract and red food coloring. If using, stir in the ground cinnamon now. Stir quickly but gently to combine the additions without creating air bubbles.
  7. Pour the hot syrup onto the prepared baking sheet. Do not spread or scrape the pan; let the candy flow naturally into a thin layer.
  8. Allow the candy to cool completely and harden, which takes about 30 to 45 minutes at room temperature. Do not place it in the refrigerator, as this can cause stickiness.
  9. Once fully hard, place the candy sheet into a large, sturdy zip-top bag. Cover the bag with a clean kitchen towel and use a meat mallet or the back of a heavy pan to break the candy into small, irregular pieces (rock candy).
  10. Store your homemade hard candy in an airtight container at room temperature.

Notes

  • To prevent crystallization (grainy candy), do not stir the syrup once it begins to boil. If sugar crystals form on the sides of the pan, use a wet pastry brush to wash them down into the syrup.
  • For a vibrant red hue, use gel food coloring, as liquid coloring can sometimes thin the syrup too much.
  • If you want a classic ‘Red Hot’ flavor, increase the cinnamon extract slightly, but be aware that too much extract can sometimes prevent the candy from hardening properly.

Nutrition

Find it online: https://tastethisplate.com/cinnamon-rock-candy-recipe-homemade-hard/