Cinnamon Rock Candy

Cinnamon Rock Candy

Cinnamon Rock Candy

I remember this girl in school whose mother used to make her rock candy in all kinds of flavors to hand out to her friends. I haven’t had this since that time and that was around 3rd grade. Cinnamon was my all time favorite flavor but you can make this in any flavor you want. Make sure to buy flavored oils found in your local craft stores because ‘extract’ found in the food isles at the grocery stores aren’t strong enough. Add corresponding food coloring to the flavor you decide to make; red = cinnamon, yellow = banana, orange = orange and so on.

This is a great sweet treat to have on hand anytime and/or makes a really nice gift at Christmas time. I’m adding bags of it to the Christmas baskets I’m giving to my neighbors. Make it a regular cinnamon flavor with one teaspoon of flavoring or make it extra cinnamon-y (lol) with two teaspoons of flavoring. I found this recipe here.

Without further ado…


1 cup -water

3 and 3/4 cups- organic sugar

1 and 1/4 cup – light corn syrup

1 teaspoon- food coloring

1 teaspoon- cinnamon oil (or the flavoring of your choice)

1 and 1/2 cups- powdered sugar


Butter a large 15 X 10 baking sheet, then line with parchment paper.

Grease over top of the parchment paper as well, making sure to get the edges well.

In a large sauce pan add your water, sugar, corn syrup and food coloring and heat over medium high heat until sugar starts to dissolve.

Attach candy thermometer to the side and boil until mixture gets to 300 degrees, the hard crack stage (about 20 minutes.)

Once the mixture reaches the 300 degree mark on the thermometer, remove from heat and add the cinnamon oil. Stir well.

*Keep face away from the top of the sauce pan when adding the oil. It’s very strong and will make your eyes water. Keep your stove’s fan on overhead.

Pour immediately into the prepared pan sitting next to your stove and allow to cool for at least 4 hours.

After 4 hours, dust the top with a coating of powdered sugar.

Remove the slab of solid candy from the pan and turn over on to the baking sheet and remove the parchment paper. It should slide right off.

Now powder this side as well.

With the handle of a butter knife, break slab in to bite sized pieces by jabbing it all over the large piece.

Once you get the sized pieces you desire, dust well with a bit more powdered sugar and toss with your hands.

Store in an air tight container and/or divide up and put in treat bags with a bow for gifts.


Note: I was able to make three small bags and a containers worth with this one recipe.

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