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"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."
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 serving (1 ounce) equals 132 calories, trace fat (0 saturated fat), 0 cholesterol, 16 mg sodium, 34 g carbohydrate, 0 fiber, 0 protein.
Originally published as Cinnamon Rock Candy in Quick Cooking December 2000, p10
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Reviewed on Dec. 19, 2011 by marybthking
I would use parchment instead of foil, and to prevent the candy from sticking together I would coat with powdered sugar.
Reviewed on Dec. 09, 2011 by palacios
Had no problems with recipe except after putting candy in container all pieces stuck together, would like suggestions so this doesn't happen.
Reviewed on Dec. 02, 2011 by Trasee02
I had no problems with the candy sticking to the foil... Maybe use Parchment Paper?
Such a wonderful addition to the Christmas holiday. Delicious and festive!
Reviewed on Feb. 24, 2010 by pickleone
Just spent 45 minutes, trying to peel candy off of foil. Half of candy wasted. DO NOT USE FOIL> butter cookie sheet instead.
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