Cinnamon Rock Candy

Cinnamon Rock Candy-Old fashioned cinnamon hard candy is fun and easy to make. It’s sweet and spicy all in one. 

an aerial view of a snowflake dish filled with cinnamon rock candy and miniature ornaments in the background

Three or four years ago was the first time I made this cinnamon rock candy and I’ve been making it every Christmas since. I’m not sure why I decided to try making it, but I love it and I find it fun to make since it’s so different from all the other recipes I make during the year. It’s really not hard to pun intended! LOL! However, it’s a must that you have a proper working candy thermometer. This is very similar to the one I use. 

three pieces of cinnamon candy on a piece of white tissue paper with gold dots

What’s in cinnamon rock candy?

Corn Syrup



Red Food Coloring

Cinnamon Oil– this can be tricky to find and I’ve only ever used this brand. 

Powdered Sugar for dusting

Butter to prevent the mixture from sticking to the aluminum foil

You will also need a heavy duty pot to make the candy. 

How long does the candy last?

I store my candy in a zip loc bag and it keeps for several weeks. At that point it’s usually all been eaten and/or given away so I can’t speak for any time after the three weeks. 

aerial view of snowflake candy dish full of cinnamon hard rock candy

If you have friends and loved ones that you know like cinnamon then this is a pretty candy to package and give as gifts. I only use 1 teaspoon of cinnamon oil so it’s not really spicy, but there’s definitely the cinnamon kick.

Cinnamon Rock Candy

Prep Time10 mins
Cook Time30 mins
Total Time1 hr 40 mins


  • Candy Thermometer
  • Heavy bottomed pan


  • 1 ¼ cups light corn syrup
  • 1 cup water
  • 3 ¾ cups sugar
  • 1 tsp red liquid food coloring
  • 1 tsp cinnamon oil if using the .125fl oz it will be the entire bottle
  • cup confectioners' sugar
  • softened butter


  • Line a 15x10x1 inch pan with foil and butter the foil and set aside.
  • In a large heavy saucepan combine the corn syrup, water, sugar and food coloring.
  • Bring to a boil over medium heat, while stirring occasionally. Cover and cook for three minutes so all the sugar crystals will dissolve.
  • Uncover and cook on medium-high heat, without stirring, until a candy thermometer reaches 300° (hard-crack stage) about 25 minutes. Remove from the heat and carefully stir in the cinnamon oil.
  • Immediately pour into the prepared pan
  • Cool about 45 minutes
  • Break into pieces using a knife and a meat mallet. Bang the meat mallet against the knife, while pointing the knife into the candy. Dust the confectioners' sugar over the candy and gently toss to cover all sides.
  • Store in an airtight container.

Make sure when pouring the cinnamon oil into the hot liquid, that you turn your face away. The cinnamon smell is very, very strong. 


If you’re looking for something a little more indulgent then check out my crockpot candy recipe.

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