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Cinnamon Rock Candy Recipe

Photo by: Taste of Home

"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."

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32 Servings
Prep: 20 min. Cook: 25 min. + cooling

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

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.
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 odor is very strong). Immediately pour onto prepared pan. Cool completely, about 45 minutes.
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: Cinnamon oil can be found in some pharmacies or at kitchen and cake decorating supply stores.

Nutrition 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.

Cinnamon Rock Candy published in Quick Cooking November/December 2000, p10

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