Cinnamon Rock Candy is a nostalgic, sweet-and-spicy treat that’s perfect for the holidays or whenever I crave something bold and festive. The intense cinnamon flavor, vibrant red color, and glass-like texture make it a beautiful addition to gift boxes, dessert trays, or just a fun homemade candy experiment.

Cinnamon Rock Candy

Why You’ll Love This Recipe

I love how this candy brings warmth and spice to any season, especially during the winter holidays. It’s surprisingly simple to make with only a few pantry staples, and it fills my kitchen with the most incredible cinnamon aroma. Whether I’m making it for parties or packing it in jars as a homemade gift, it always impresses.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 3/4 cups granulated sugar
1 1/2 cups light corn syrup
1 cup water
1 teaspoon cinnamon extract
1/2 teaspoon red food coloring (optional)

Directions

I start by preparing a large baking sheet by lining it with foil and greasing it generously with nonstick spray or butter.
In a heavy saucepan, I combine the sugar, corn syrup, and water. I bring it to a boil over medium heat, stirring constantly until the sugar is completely dissolved.
Once the mixture starts boiling, I stop stirring and let it cook until it reaches 300°F (hard crack stage) on a candy thermometer.
As soon as it hits 300°F, I remove it from the heat and quickly stir in the cinnamon extract and red food coloring (if using). Be careful—it can produce strong fumes.
I immediately pour the hot mixture onto the prepared pan, tilting it gently to spread it out.
After it cools and hardens completely (usually about 1 hour), I break it into pieces using a mallet or the back of a spoon.
I toss the candy pieces in powdered sugar if I want to prevent sticking, then store them in an airtight container.

Servings and timing

This recipe makes about 2 to 2.5 pounds of candy, which gives me roughly 60 to 70 small pieces depending on how I break it up. The total time is about 1 hour and 30 minutes, including cooling time.

Variations

I sometimes swap the cinnamon extract for other flavors like peppermint, anise, or clove to create different rock candy varieties.
For a more dramatic look, I use different food colorings like green for peppermint or purple for anise.
If I want to tone down the spice, I reduce the cinnamon extract slightly.

storage/reheating

I store the candy in an airtight container at room temperature for up to 2 months. If it’s humid, I add a packet of silica gel or a little rice wrapped in cheesecloth to absorb moisture. No reheating is needed, just keep it dry and cool to maintain the crunch.

FAQs

What’s the best way to break the candy?

I use the back of a heavy spoon or a small kitchen mallet and gently tap the cooled candy to create shards. Lining the pan with foil helps lift it easily for breaking.

Can I make this without a candy thermometer?

While I can try the cold water test (dropping a small amount into cold water to see if it hardens immediately), a candy thermometer really helps me get precise results and avoid burning the sugar.

Is cinnamon extract the same as cinnamon oil?

No, cinnamon oil is much stronger. If I use oil instead of extract, I reduce the amount by at least half to avoid overpowering the candy.

Why is my candy sticky?

This usually happens if I don’t reach the full 300°F hard crack stage, or if it’s stored in a humid environment. I make sure to cook it to the correct temperature and store it in a dry place.

Can I double the recipe?

Yes, but I use a larger pan and work quickly when pouring and spreading the mixture since it hardens fast. I also make sure the saucepan is large enough to prevent boiling over.

Conclusion

Cinnamon Rock Candy is one of those fun, simple treats I love making and sharing. It has a perfect spicy-sweet kick, a festive appearance, and is always a crowd-pleaser. Whether I’m gifting it or keeping it all for myself, it never disappoints.