Sugar, cinnamon oil, red food coloring, and corn syrup come together to make a spicy-sweet cinnamon rock candy that’s perfect for gifting.
Okay, listen. If you’ve never had homemade cinnamon rock candy, brace yourself. Not just because of the fiery cinnamon flavor that’ll basically make your nose hairs stand at attention—but also because this candy looks like Christmas and tastes like childhood chaos.
The first time I made it, I was a teenager and thought I could just dump cinnamon extract into the pot instead of oil. Rookie mistake. It smelled like sadness and regret. Then, the next year, I finally used real cinnamon oil—and accidentally turned the kitchen into a fire-breathing dragon’s cave. Everyone’s eyes watered for hours, but the candy? Gone in minutes.
It’s been a holiday staple ever since. Wrapped in plastic bags, shoved into stockings, or just hoarded secretly in the pantry—you really can’t go wrong with a recipe that’s this easy and this dramatic.
Why You’ll Love This Cinnamon Rock Candy Recipe?
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It’s easy. Like dangerously easy. You don’t need candy-making experience—just a thermometer and a willingness to embrace chaos.
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The color is gorgeous. That deep, spicy red? Swoon-worthy.
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You can make a whole tray for under $5. Budget-friendly and bougie-looking? Yes, please.
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It makes your house smell like cinnamon candles… if cinnamon candles punched you in the face (in the best way).
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It’s got that satisfying crunch. Like the kind you sneak from grandma’s candy dish when she’s not looking.
Ingredient Notes:
Here’s what goes into your spicy masterpiece and why it matters:
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3¾ cups sugar – The foundation. This is candy, not salad.
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1 cup water – Helps dissolve the sugar and keeps things smooth.
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1¼ cups light corn syrup – Prevents crystallization. No one wants gritty candy.
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1 tsp red food coloring – Totally optional, but festive as heck.
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1–2 tsp cinnamon oil – Not extract. This stuff is serious. Start with 1 tsp unless you’re a thrill-seeker.
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1½ cups powdered sugar – For dusting so the pieces don’t stick together like glass shards at a candy crime scene.
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Butter – Just for greasing the pan, but don’t skip it or your candy will cling like a toddler at preschool drop-off.
How To Make Cinnamon Rock Candy?
Step 1: Prep Everything Like You’re on a Cooking Show
Grease a 15x10x1-inch sheet pan with butter. Then line it with parchment paper and—yep—grease that too. This is not the time for shortcuts.
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Step 2: Heat Up the Chaos
Grab a big saucepan. Stir together the sugar, water, corn syrup, and food coloring. Put it over medium-high heat and stir until everything’s dissolved. Now attach your candy thermometer and wait for it to hit 300°F (aka hard crack stage). This takes about 20 minutes. It might foam or bubble wildly—that’s okay. Just don’t leave the stove. Trust me.
Step 3: Add the Spice (Cautiously)
Once it hits 300°F, pull it off the heat. Add in the cinnamon oil slowly and in a well-ventilated space. I’m serious—open windows, turn on the fan, maybe send your pets outside for a bit. Stir gently.
Step 4: Pour and Wait… and Wait…
Pour that spicy lava into your prepared pan. Don’t touch it. Don’t tilt it. Don’t poke it. Just let it be. Set it somewhere cool and let it sit for at least 4 hours.
Step 5: Smash and Dust
Once it’s set, dust the top with powdered sugar. Flip the whole sheet onto a cutting board, peel off the parchment, and break it into chunks. Use a meat mallet, rolling pin, or just whack it with a wooden spoon if you’re feeling aggressive. Toss the broken pieces in more powdered sugar.
Storage Options:
Store in an airtight container, layered between sheets of parchment. Keep it cool, dry, and out of reach of snacky hands. It’ll last for up to 3 weeks (but let’s be honest—it’s not making it past the weekend).
Variations and Substitutions:
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Flavor switch: Try peppermint oil (and green food coloring) for a wintery twist.
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No food coloring? Skip it. The candy will still be tasty and take on a pale amber color.
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Sensitive to spice? Cut the cinnamon oil to ½ teaspoon and see how it feels.
What to Serve with Cinnamon Rock Candy?
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Tea: Pop a shard into black tea for instant cinnamon infusion.
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Coffee: Dunk one in your morning brew. It’s a game-changer.
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Holiday trays: Pair with fudge, brittle, and chocolate bark for a festive dessert board.
Frequently Asked Questions:
Do I really need a candy thermometer?
Yes. Unless you have psychic powers or enjoy failed candy science experiments.
Can I use cinnamon extract instead?
Nope. It’s not strong enough and won’t give you that punchy, spicy flavor.
Why did my candy turn sticky?
Too humid? Not cooked to the right temp? Didn’t store it airtight? Could be any of those. Candy is science with a little drama.
And there you go, friend—cinnamon rock candy that brings the heat, the crunch, and a whole lot of cozy chaos to your holiday table. Got questions? Stories? A cinnamon-related kitchen disaster to share? I’m all ears.
Drop me a comment and let’s swap candy tales.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Cinnamon Rock Candy
Ingredients
- 3¾ cups granulated sugar
- 1 cup water
- 1¼ cups light corn syrup
- 1 teaspoon red food coloring
- 1 to 2 teaspoons cinnamon oil according to desired spice level
- 1½ cups powdered sugar for dusting
- Unsalted butter for greasing the pan
Instructions
Prepare the Baking Pan:
- Generously grease a 15x10x1-inch baking sheet with unsalted butter. Line the pan with parchment paper and grease the parchment as well. Set aside.
Combine Sugar Mixture:
- In a large, heavy-bottomed saucepan, combine the granulated sugar, water, corn syrup, and red food coloring. Place the saucepan over medium-high heat and stir occasionally until the sugar has fully dissolved.
Boil to Hard Crack Stage:
- Attach a candy thermometer to the saucepan. Allow the mixture to boil undisturbed until the temperature reaches 300°F (149°C), also known as the hard crack stage. This process typically takes approximately 20 minutes. If the syrup rises too high or begins to foam, temporarily lift the pan off the heat.
Incorporate Cinnamon Oil:
- Once the correct temperature is reached, remove the saucepan from heat. Carefully stir in the cinnamon oil. Note: Cinnamon oil is highly potent; ensure the room is well-ventilated and avoid leaning over the pot while stirring.
Pour and Cool:
- Immediately pour the hot mixture into the prepared baking sheet. Do not disturb the candy once poured. Allow it to sit undisturbed at room temperature for a minimum of 4 hours, or until completely firm.
Break and Dust:
- Once the candy has set, sprinkle the surface with powdered sugar. Carefully invert the sheet onto a cutting board, peel off the parchment paper, and break the candy into bite-sized pieces using a mallet or the back of a heavy spoon. Dust again with powdered sugar to prevent sticking.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
