Ready to try something a little different and totally delightful? This Cinnamon Rock Candy Recipe is not just a fun project but also a treat that brings back sweet childhood memories with a spicy twist. Imagine biting into crunchy, shimmering candy infused with warm cinnamon flavor — trust me, once you try it, you’ll want to make it over and over. Stick around, and I’ll walk you through every step to help you nail it perfectly on your first try!

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Why This Recipe Works

Perfect Hard Crack Stage: Hitting exactly 300°F ensures your rock candy solidifies with that satisfying crunch every time.
Cinnamon Candy Oil Flavor: Using cinnamon oil instead of just ground cinnamon gives an intense, true-candy cinnamon aroma that fills the air wonderfully.
Butter-Buttered Pan: Greasing both pan and parchment helps release the candy effortlessly, avoiding sticky frustrations.
Powdered Sugar Finish: Sprinkling confectioner’s sugar on both sides stops the shards from sticking together and keeps them pretty.

Cinnamon Rock Candy, Cinnamon Rock Candy Recipe, Homemade Cinnamon Candy, Spicy Cinnamon Candy, Candy Making with Cinnamon Oil - The image shows many pieces of bright red candy with a shiny, glass-like texture scattered over a wooden board. The candy is broken into various shapes and sizes, some triangular and some irregular, all dusted with a light layer of white powdered sugar. The wooden board stands on a white marbled surface with some powdered sugar spilled outside the board, adding contrast to the scene. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient plays a smart role in this Cinnamon Rock Candy Recipe — sugar gives the crunch, corn syrup prevents premature crystallization, water helps dissolve the sugar evenly, and the cinnamon candy oil adds that distinctive spicy kick. Here’s a bit more about each so you understand why they’re essential:

Cinnamon Rock Candy, Cinnamon Rock Candy Recipe, Homemade Cinnamon Candy, Spicy Cinnamon Candy, Candy Making with Cinnamon Oil - Flat lay of a small slab of golden butter, a tall mound of white granulated sugar, a small white bowl filled with thick light amber corn syrup, a small white bowl of clear purified water, a tiny white bowl containing vibrant red liquid food coloring, a small white bowl holding translucent cinnamon candy oil, and a neat pile of fine white confectioner’s sugar powder, all arranged symmetrically on a simple white ceramic plate and bowls, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Granulated Sugar: The main structure builder for your rock candy crystals. Quality sugar means clearer, shinier candy.
Light Corn Syrup: Stops the sugar from crystallizing too early and keeps the candy smooth.
Purified Water: Helps dissolve everything uniformly without any impurities that could affect texture or flavor.
Water-based Red Food Coloring (optional): Gives a lovely warm glow to your candy – not necessary if you want a totally natural look.
Cinnamon Candy Oil: Provides that intense cinnamon flavor, much more powerful than just using cinnamon powder.
Confectioner’s Sugar: Sprinkled on after cooling, it prevents the candy from sticking to itself when broken apart.
Butter: Used to grease the pan and parchment so your candy releases cleanly – trust me, skip this and you’ll be scraping sticky shards for hours.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I like to play around with the cinnamon intensity depending on the occasion—sometimes a little less oil if I’m making it for kids, or a bit more for a holiday party where I want that punchy warmth. You can also swap in other candy oils if cinnamon isn’t your jam, but the classic cinnamon is just so cozy.

Less Intense Cinnamon: Use ¾ teaspoon of cinnamon candy oil for a milder flavor that’s still delightful.
Color Variations: Add a few drops of orange or brown food coloring with the red to create a richer autumnal tone perfect for fall.
Dietary Option: For a vegan-friendly twist, ensure your confectioner’s sugar doesn’t contain bone char and use vegan butter to grease your pans.
Extra Crunch: After breaking, toss the chunks lightly with powdered sugar mixed with a pinch of cinnamon for a layered flavor.

Step-by-Step: How I Make Cinnamon Rock Candy Recipe

Step 1: Prep Like a Pro

Start by buttering your 15×10-inch jelly roll pan thoroughly — don’t forget to grease the parchment paper after lining the pan. This double barrier is my secret for easy candy removal later. I usually pause here and lick my fingers – it’s a strange but fun ritual that means the kitchen is about to get even sweeter!

Step 2: Make the Sugar Mixture

In a large saucepan, combine granulated sugar, corn syrup, water, and if you want that classic rosy look, a teaspoon of red food coloring. Stir it gently to combine, then cover the pot and heat over medium until it starts boiling. Keep stirring occasionally – this step is key for making sure all sugar crystals dissolve evenly and your candy will be clear, not grainy.

Step 3: Boil to the Right Temperature

Once boiling, uncover and let the liquid bubble for about 3 minutes to fully dissolve sugar. From here, insert a candy thermometer and watch carefully as you bring your mixture to the “hard crack” stage at 300°F — no stirring now, except at the very end to avoid crystallization. This process takes around 20-25 minutes, so patience is your best friend.

Step 4: Flavor and Pour Out

When your candy hits the magic 300°F mark, remove it from heat immediately and add the cinnamon candy oil quickly. Be sure to do this in a well-ventilated spot — the strong cinnamon scent will take over your kitchen, in the best way possible! Pour the hot mixture carefully into your prepared pan and resist the urge to poke—it needs time to cool and harden.

Step 5: Powder and Patience

After letting your candy cool for about 1.5 to 2.5 hours until fully set, sprinkle confectioner’s sugar on top. Then flip and powder the other side too. This little extra step helps prevent shards from sticking, which makes breaking it apart a much more satisfying experience.

Step 6: Break it Up

Wrap the head of a hammer in a zippered bag to keep things tidy and gently tap the candy to break it into pieces. I always love this part — like unwrapping a surprise, except it’s sugary and crunchy. If pieces are sticky, toss them once more with powdered sugar; if not, enjoy those glass-like edges.

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Pro Tips for Making Cinnamon Rock Candy Recipe

Use a Candy Thermometer: I learned the hard way that eyeballing temperature never works – a good thermometer guarantees perfect candy every time.
Ventilate Your Kitchen: Cinnamon oil is potent; open a window or turn on a fan when adding it for comfort and safety.
Double Grease Those Surfaces: Butter both pan and parchment paper to avoid sticky mess and heartbreak.
Patience is Key: Let the candy cool completely before breaking — rushing this ruins the texture and makes sticky shards.

How to Serve Cinnamon Rock Candy Recipe

Garnishes

While the cinnamon rock candy stands perfectly on its own, I love serving it with a light dusting of extra powdered sugar or alongside whipped cream-topped drinks. The little specks of cinnamon sugar on the candy really set off the flavor and look magical on a platter.

Side Dishes

Rock candy pairs beautifully with warm beverages like chai tea, spiced cider, or even coffee. When I have friends over, I present the candy as a sweet stirrer alongside these drinks — it’s a hit every time!

Creative Ways to Present

Looking to impress? Arrange your cinnamon rock candy shards in clear glass jars tied with twine ribbons for gifts, or wedge them on a dessert charcuterie board to add sparkle and a punch of spice. I’ve even used sticks glued to the shards for a candy “lollipop” display at parties — total conversation starters!

Make Ahead and Storage

Storing Leftovers

Keep your leftover cinnamon rock candy airtight at room temperature. I store mine in a sealed container with parchment paper layered between the pieces to keep them from sticking together. This way, the candy stays fresh and crunchy for weeks!

Freezing

I haven’t tried freezing rock candy because it’s best kept dry — freezing can cause condensation that messes with the texture. Instead, I recommend preparing it fresh or storing it well if you want to keep it long-term.

Reheating

Since rock candy is meant to be hard and crunchy, reheating isn’t advisable. If you want a similar experience warm, try stirring a piece into hot tea or cider where it will dissolve and release all that cozy cinnamon goodness.

FAQs

Can I use ground cinnamon instead of cinnamon candy oil in this Cinnamon Rock Candy Recipe?

Ground cinnamon doesn’t dissolve or distribute flavor evenly in rock candy and can result in gritty texture or dull flavor. Cinnamon candy oil is concentrated and made for candy making, giving you that smooth, intense cinnamon aroma and taste.
How do I know when the candy is at the “hard crack” stage?

The hard crack stage is at 300°F (149°C) on a candy thermometer. If you don’t have one, dropping a bit of hot syrup into cold water should harden immediately and crack when bent. Using a thermometer is highly recommended for precision.
Why is my rock candy sticky after cooling?

Sticky rock candy often means it didn’t reach a high enough temperature or cooled in a humid environment. Also, not applying confectioner’s sugar to both sides can cause shards to stick together. Make sure to cook fully and keep candy dry.
Can I skip the corn syrup?

Corn syrup prevents premature crystallization so your candy stays clear and smooth. Skipping it may cause grainy or cloudy rock candy. If you must substitute, try glucose syrup, but I recommend sticking with corn syrup for best results.
How long does cinnamon rock candy last?

Stored airtight at room temperature in a cool, dry place, cinnamon rock candy can last several weeks without losing texture or flavor. Just keep it away from humidity and direct sunlight.

Final Thoughts

This Cinnamon Rock Candy Recipe has been one of my favorite candy-making adventures — it’s surprisingly simple but feels so special when you pull out those glossy red-brown shards glittering in the light. Perfect for gifting, snacking, or adding a magical touch to your holiday drinks, I think you’re going to love making it as much as I do. Go ahead, give it a try and share with friends—it’s the kind of sweet that makes everyone smile!

Cinnamon Rock Candy Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 25 reviews

Author: Taylor
Prep Time: 45 minutes
Cook Time: 40 minutes
Total Time: 2 hours 15 minutes
Yield: 6 servings
Category: Snack
Method: Stovetop
Cuisine: American

Print Recipe

Description

This Cinnamon Rock Candy recipe offers a delightful homemade treat with a perfect hard crack texture infused with warm cinnamon flavor. Easy to prepare with simple ingredients, it’s a fun candy-making project that results in a crunchy sweet snack or gift.

Ingredients

Preparation

Butter for preparing the pan and parchment paper

Main Ingredients

4 cups granulated sugar
1 cup light corn syrup
1 cup purified water
1 teaspoon water based red food coloring (optional)
1 teaspoon cinnamon candy oil

Finishing

1 cup confectioner’s sugar

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Pan: Grease a 15”x10”x1” baking sheet (jelly roll pan) with butter. Line the pan with parchment paper and butter the parchment paper as well to prevent sticking.
Combine Ingredients: In a large saucepan, add the granulated sugar, light corn syrup, purified water, and red food coloring if using. Stir the mixture to combine.
Heat the Mixture: Cover the saucepan and heat over medium heat until boiling, stirring occasionally to dissolve the sugar evenly.
Dissolve Sugar: Once boiling, uncover and let it boil for 3 minutes while stirring occasionally to fully dissolve sugar crystals.
Cook to Hard Crack Stage: Insert a candy thermometer and continue cooking without stirring until the temperature reaches 300 degrees Fahrenheit, the hard crack stage. This takes about 20-25 minutes. When close to 300 degrees, remove from heat, give it a quick stir to prevent burning, then return to heat and watch carefully.
Add Cinnamon Oil: Once the mixture reaches 300 degrees Fahrenheit, immediately remove from heat and quickly stir in the cinnamon candy oil in a well-ventilated area to avoid overwhelming fragrance.
Pour and Cool: Carefully pour the hot candy mixture into the prepared pan. Allow it to cool and harden for 1.5 to 2.5 hours at room temperature.
Decorate with Powdered Sugar: Sprinkle confectioner’s sugar generously over the top surface of the cooled candy. Flip it over and sprinkle the other side as well to prevent stickiness.
Break into Pieces: Wrap the head of a hammer with a zippered plastic bag and gently break the candy into pieces of desired size. Optionally, sprinkle more powdered sugar on broken pieces to keep edges clean.

Notes

Use a candy thermometer for accurate temperature to get the perfect hard crack texture.
Butter the pan and parchment paper thoroughly to ensure easy removal of candy.
Cook in a well-ventilated area when adding cinnamon oil as the scent is potent.
If you do not have cinnamon candy oil, substitute with cinnamon extract but use less as it may vary in strength.
Store broken candy pieces in an airtight container to keep them crisp and fresh.