Cinnamon Rock Candy

The time to give gifts for the holidays is fast approaching and, of course, my favorite gift is a homemade treat in my kitchen. Normally, I do everything I can to make cookies, bread or rolls. This year, I wanted something a little simpler, but still red and full of flavour. This year, I am making old-fashioned cinnamon candies (also called “Cinnamon Hard Candy”) to add a little sweetness to my vacation gifts.

Cinnamon Candies

I’ve been making these candies since I was a teenager. I have both a sweet tooth and a fondness for cinnamon, so I love these candies. Its appearance in a glass jar, bright red and sprinkled with snow-white powdered sugar, will make you love it too!

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These cute little candies look so festive in decorative mason jars or on a buffet table for the holidays. If you manage not to eat them all, they are the perfect gift for teachers, co-workers, the next-door neighbor or even the dog walker. Who wouldn’t love this sweet gift for the holidays?
Can you make other jelly bean flavors?

Why yes, you can! The possibilities are endless. I recommend using LorAnn’s flavoring oils. There are so many flavors to choose from. Be sure to change the food coloring to match the flavor.

Orange
Strawberry
Peppermint
Cherry
Grape
Lemon
and more….

With only six ingredients, these candies are very simple to make.

Sugar
Water
Light corn syrup
Cinnamon oil
Red color of food
Powdered sugar

Ingredients :

1 cup of water
3 3/4 cup of sugar
1 1/4 cups light corn syrup
1 teaspoon red food coloring
1 teaspoon cinnamon oil (2 teaspoons if you like it spicy)
1 1/2 cups powdered sugar
1 butter, to grease the surface

Itinerary :

1 butter a sheet of 15 inches x 10 inches x 1 inch for the cake pan. Line the pan with parchment paper and butter the parchment paper, making sure the edges of the parchment paper are well buttered to prevent candy from seeping underneath.
2 In a large deep saucepan, mix water, sugar, corn syrup and food coloring. Stir over medium-high heat until sugar begins to dissolve. Attach a candy thermometer to the side of the pan, making sure it does not touch the bottom of the pan to get an accurate temperature. Continue to boil until the sugar mixture reaches a temperature of 300°F (hard crunch stage) – about 20 minutes. If the mixture begins to boil too close to the edge of the pan, remove the pan from the heat and stir until the bubbles subside, then return to medium-high heat.
3 When the mixture reaches 300°F, remove the pan from the heat and add the cinnamon oil, stirring quickly. Keep your face away from the mixture as it is strong like onions and keep the work area well ventilated. Pour immediately into prepared pan. Let cool for 4 hours.
4 After 4 hours, sprinkle the top of the candy with powdered sugar. Turn the candy over on a large cutting board or cookie sheet and remove the parchment paper. Put the candies back in the pan and use the tip of a sharp knife to break them into bite sized pieces. Sprinkle again with powdered sugar and store in an airtight container.

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