Cinnamon Rock Candy Recipe

“My mother made this hard cinnamon candy many times for us as kids,” says Marganne Winter Oxley of Klamath Falls, Oregon. “Now I fix it for my own family and to give as gifts at Christmas.”

TOTAL TIME: Prep: 20 min. Cook: 25 min. + cooling YIELD:32 servings

Ingredients

• 1 cup water
• 3-3/4 cups sugar
• 1-1/4 cups light corn syrup
• 1 teaspoon red liquid food coloring
• 1 teaspoon cinnamon oil
• 1/3 cup confectioners’ sugar

Directions

• 1. Line a 15-in. x 10-in. x 1-in. pan with foil; butter the foil and set aside. In a large heavy saucepan, combine water, sugar, corn syrup and food coloring. Bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes to dissolve sugar crystals.
• 2. Uncover; cook on medium-high heat, without stirring, until a candy thermometer reads 300° (hard-crack stage), about 25 minutes. Remove from the heat; stir in cinnamon oil (keep face away from mixture as oil is very strong). Immediately pour onto prepared pan. Cool completely, about 45 minutes.
• 3. Break the candy into pieces using the edge of a metal mallet. Sprinkle both sides of candy with confectioners’ sugar. Store in airtight container. Yield: about 2 pounds.

Editor’s Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

Nutritional Facts

1 ounce-weight: 132 calories, 0 fat (0 saturated fat), 0 cholesterol, 16mg sodium, 34g carbohydrate (30g sugars, 0 fiber), 0 protein.

© 2017 RDA Enthusiast Brands, LLC

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