Cinnamon rock candy, an embodiment of sweet nostalgia, delivers an enchanting blend of sugary allure and spicy warmth. This time-honored treat, renowned for its crystalline structure and fiery cinnamon essence, conjures memories of childhood delights and remains a cherished confectionary classic.
What sets cinnamon rock candy apart is its dual nature. The initial burst of sweetness upon first taste is swiftly followed by the robust warmth of cinnamon, creating a harmonious balance that entices the taste buds. This juxtaposition of sugary sweetness and spicy heat not only delights the palate but also evokes a sense of comfort and familiarity, reminiscent of festive seasons and cozy gatherings.
The allure of making cinnamon rock candy lies not only in its taste but also in the process itself. Crafting these crystalline delights invites a sense of wonder and curiosity, making it an engaging culinary adventure. Boiling sugar syrup to precise temperatures, infusing it with cinnamon oil, and patiently waiting for the slow crystallization process to occur foster an appreciation for the artistry of candy-making.
In essence, cinnamon rock candy beckons with its crystalline beauty and beckons with its harmonious blend of sweetness and spice. A nostalgic treasure and a culinary marvel, it weaves a tale of tradition and craftsmanship, inviting both the young and young-at-heart to savor its delightful magic.
– Butter for greasing the pan and parchment paper
– 4 cups granulated sugar
– cup light corn syrup
– cup purified water
– teaspoon water-based red food coloring (optional)
– teaspoon cinnamon candy oil
– cup confectioner’s sugar
1. Grease a 15”x10”x1” baking sheet (jelly roll pan) with butter. Line the sheet with parchment paper, then butter the parchment paper as well.
2. In a large saucepan, combine the granulated sugar, corn syrup, water, and optional food coloring. Stir the mixture, cover it, and heat over medium heat until it reaches a boil, stirring occasionally.
3. Once boiling, uncover the saucepan and let it boil for 3 minutes to dissolve the sugar, stirring occasionally.
4. Insert a candy thermometer into the saucepan and continue cooking over medium heat until the mixture reaches 300 degrees Fahrenheit, known as the “hard crack” stage. Avoid stirring during this step until the very end.
5. As the mixture approaches 300 degrees (about 20-25 minutes), remove it from the heat briefly to give it a quick stir to prevent burning. Return the saucepan to the heat and continue monitoring closely until it reaches 300 degrees.
6. Immediately upon reaching 300 degrees Fahrenheit, remove the saucepan from the heat and swiftly add the cinnamon oil (ensure proper ventilation due to its strong fragrance).
7. Carefully pour the hot mixture into the prepared pan.
8. Allow the candy to cool for 1.5-2.5 hours.
9. Sprinkle confectioner’s sugar over the top, then flip it and sprinkle the other side.
10. Use a hammer wrapped in a plastic bag to break the candy into pieces.
11. Optionally, re-sprinkle with confectioner’s sugar or leave the edges exposed for a cleaner look. Enjoy your homemade cinnamon rock candy!