An Engaging Introduction
With the holiday season fast approaching, it’s time to think about homemade gifts that come straight from the heart—and the kitchen. While I usually go the extra mile with cookies, bread, or rolls, this year, I’m keeping it simple yet festive with Cinnamon Rock Candy. This old-fashioned treat, also known as Cinnamon Hard Candy, is perfect for adding a burst of flavor and color to your holiday gifts.
Why You’ll Love This Recipe
I’ve been crafting these delightful candies since my teenage years, driven by my love for sweets and cinnamon. Their vibrant red hue, dusted with snow-white powdered sugar, makes them as appealing to the eyes as they are to the taste buds. Presented in decorative mason jars or as part of a holiday buffet, these candies are sure to impress. They’re perfect gifts for teachers, coworkers, neighbors, or even your dog walker!
Kitchen Equipment You’ll Need
- 15 x 10 x 1-inch sheet cake pan
- Parchment paper
- Large deep saucepan
- Candy thermometer
- Sharp knife
- Large cutting board or cookie sheet
- Airtight container
Ingredients
- 1 cup water
- 3 3/4 cups sugar
- 1 1/4 cups light corn syrup
- 1 tsp red food coloring
- 1 tsp cinnamon oil (use 2 tsp if you prefer it spicy)
- 1 1/2 cups powdered sugar
- Butter, for greasing the surface
Step-by-Step Instructions
- Butter a 15 x 10 x 1-inch sheet cake pan. Line with parchment paper and butter the paper, ensuring the edges are well greased to prevent candy from seeping underneath.
- In a large deep saucepan, combine water, sugar, corn syrup, and food coloring. Stir over medium-high heat until the sugar starts to dissolve. Attach a candy thermometer to the pan, ensuring it doesn’t touch the bottom, for an accurate reading. Boil until the mixture reaches 300°F (hard crack stage), about 20 minutes. If the mixture starts to boil too close to the edge, remove from heat, stir to reduce bubbles, then return to heat.
- Once the mixture reaches 300°F, remove from heat and quickly stir in the cinnamon oil. Be cautious, as the scent is potent. Pour the mixture immediately into the prepared pan and let it cool for 4 hours.
- After cooling, dust the top of the candy with powdered sugar. Flip onto a large cutting board or cookie sheet and remove the parchment paper. Return to the pan and use a sharp knife to break into bite-sized pieces. Dust with more powdered sugar and store in an airtight container.
Tips for Success
- Ensure the candy thermometer does not touch the bottom of the pan for an accurate temperature reading.
- Work quickly when adding the cinnamon oil, as the mixture cools rapidly.
- Keep your work area well-ventilated when adding cinnamon oil due to its strong aroma.
Additional Tips and Variations
Feel free to experiment with other flavors by using LorAnn’s Flavoring Oils. Consider trying orange, strawberry, peppermint, cherry, grape, lemon, and more. Just remember to adjust the food coloring to match the flavor.
Nutritional Highlights (Per Serving)
- Calories: Approximately 150
- Sugar: High
- Fat: Low
- Sodium: Low
Frequently Asked Questions (FAQ)
Can I make other flavors of rock candy?
Absolutely! There are endless possibilities for flavors. Try using different flavoring oils and matching food coloring to create a variety of candies.
Conclusion
This Cinnamon Rock Candy recipe is both simple to make and delightful to give. Its festive appearance and delicious taste make it a perfect holiday treat. I invite you to try this recipe and share it with your loved ones. Feel free to leave your comments and share your experiences!