Reviewed: Nov. 16, 2009

The flavor is fantastic but I boiled it until it reached 310 and it still did not get hard enough to crack. I spent literally an hour to cut it up with a sharp knife and put it into a baggie with sugar to keep it from sticking when I put it in the air tight container. Like I said, the flavor was perfect and I halved the recipe. Used the 1 dram bottle of cinnamon oil I found at Hobby Lobby. I'd like to try some other flavors but will have to let boil to about 320 next time.

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Cindy in Pensacola

Cooking Level: Expert

Home Town: Stockton, California, USA

Living In: Pensacola, Florida, USA

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Reviewed: Jan. 22, 2009

Very simple. Awesome!

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SHAY10

Cooking Level: Intermediate

Home Town: Fostoria, Ohio, USA

Living In: Bowling Green, Ohio, USA

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Reviewed: Dec. 18, 2008

Worked perfectly! Thanks for the great recipe. The last recipe I had tried used 4 cups of sugar and it was too sweet! I made cinnamon since I wasted my orange on the last failed recipe. I cant wait to try other flavors now. This was my second time making this type of candy but this was my first success. I bought a candy thermometer and it helped keep the guessing work and mistakes away :) My kids love it as well but asked if I could not make it spicy next time LOL so for those that want a lil spice but not hot maybe go to 1 1/2 tsp cinnamon. My husband and I think this is just right though. I will try the 1 1/2 tsp for the kids next time. I did not use confectioners sugar to dust with. I also would definitely follow the recipe exactly and take the advice of others who said DO NOT STIR DURING BOILING. Thanks to those that mentioned it.

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BarbB

Cooking Level: Expert

Home Town: Harts, West Virginia, USA

Living In: Dexter, Michigan, USA

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Reviewed: Dec. 14, 2008

I love this recipe. I do somethings different instead of using the confections sugar I use cooking spray. You dont taste it or at least I have never been told that they do. anyway then I use cookie cutters, and mini tarts to shape them. they turned out wonderful. Thank you so much.

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snackpack2007

Cooking Level: Intermediate

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Reviewed: Dec. 8, 2008

Worked for me the first time I tried making candy!! Thanks!

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CAFFEINEDANCER

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Reviewed: Nov. 28, 2008

This came out great, I followed the recipe exact, I would just add a bit more oil flavoring next time. Thanks for sharing.

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Jackie C

Cooking Level: Expert

Home Town: Claridge, Pennsylvania, USA

Living In: Winter Park, Florida, USA

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Reviewed: Nov. 11, 2008

I like this one better than the one that comes with the oils!!!

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Andi

Cooking Level: Beginning

Living In: Brazil, Indiana, USA

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Reviewed: Oct. 28, 2008

Wow, this recipe is a definite winner!!! You CANNOT fail with this recipe, unless of course you don't follow the directions. I bought Lorann Gourmet cinnamon oil at Culinary Corner (specialty kitchen store) and used 2 1/4 teaspoons and it is perfect, wonderful flavor and heat to it. DEFINITELY USE PARCHMENT PAPER...was a breeze to remove.

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CAMIMCC

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Reviewed: Apr. 4, 2008

Love this candy! Very easy to make with a candy thermometer. I've made cinnamon (using flavoured oil) and ginger (my own experiment, using fresh ginger slices simmered in water). My co-workers love it!

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KRISTINE13

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Reviewed: Feb. 24, 2008

I love this recipe but i found you don't need to line the pan with foil just sprinkle powdered sugar on the pan generously

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Tmac

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Reviewed: Dec. 20, 2007

I cut this recipe in half and used a jelly roll pan that I prepared with butter and confectioner's sugar. Came out really easy. Love this recipe!!

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andrea

Cooking Level: Intermediate

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Reviewed: Dec. 17, 2007

This is great - I'm pretty new to the candy-making process so it took me a while to get the candy to the right temp. Because of that, I think my candy might have gotten a tad brown, but the coloring and flavoring completely covered it up. So all in all, it was a success! Word to the wise - if you're using cinnamon oil, have it under the fan and nowhere near your nose! I think I'll be smelling cinnamon for the next week. :)

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SBB123

Cooking Level: Beginning

Living In: Noblesville, Indiana, USA

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Reviewed: Dec. 13, 2007

This is so like a recipe that my Mom and I made when I was very young. The only difference was, when you poured the hot candy out, you poured it into strips onto a buttered marble slab. We then took a butter knife and turned it a few times - till it cooled to the touch. Then picked up the strip, twisted it like you were wringing out a towel, cut it into 1 inch long pieces with sissors then coated it with the confectioner's sugar to keep it from sticking together. We put this into babyfood jars, with cloth coated lids and gave to teachers and friends every Christmas! Everyone loved it!

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Pate

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Reviewed: Dec. 4, 2007

Awesome!! This was my first time making rock candy and it was easy!! I added an extra teaspoon of the oil (bought at the pharmacy). Hubby likes it hot, but it wasn't overly hot (he said next time to add even more...). The fumes will run you out of the house! Open a window!

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CAMMY68

Cooking Level: Expert

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Reviewed: Dec. 2, 2007

Awesome time, the kids had so much fun. We cut ours with scissors when it had cooled down enough to touch. Thanks!

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JENNIFER_113

Cooking Level: Expert

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Reviewed: Nov. 7, 2007

Fun! Instead of making a big piece and breaking it up, I filled small candy molds (now I have peppermint flavored hotdog candies, how weird) and tried putting dollops of the candy on a cookie sheet. The dollops didn't turn out pretty! I made one batch and divided it into three bowls after it was finished cooking. I used peppermint extract, vanilla extract and maple extract. I used about twice as much of the extracts as the recipe said, but next time I will definitely use more. Also, be warned: when you stir in the food coloring and flavoring, it will splatter! Thanks for the recipe, I will definitely use it again!

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Shiloh

Cooking Level: Intermediate

Living In: Fairbanks, Alaska, USA

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Reviewed: Dec. 25, 2006

I made half-batches of this and used 1 tbsp cinnamon extract per half-batch and the flavor was good, but not overly strong. It was very easy and came out perfectly each of three times and my young nieces loved that I brought purple cinnamon candy to Christmas!

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katiemaytoo

Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

Living In: Charlotte, Michigan, USA

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Reviewed: Dec. 21, 2006

I like a little more cinnamon flavor than what I got with this, it could be because I used cinnamon extract instead of oil, I honestly didnt know there was a difference. Other than that it came out perfectly and I dont even have a thermometer! I just used the instructions another reviewer gave, when you drop a little into cold water and it instantly hardens its ready. Makes a wonderful Christmas treat!

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mamanunez

Cooking Level: Expert

Home Town: Mohave Valley, Arizona, USA

Living In: Houston, Texas, USA

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Reviewed: Dec. 21, 2006

Very easy to make. I made watermelon and butter rum flvors and am giving as gifts for the holidays.

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Lori C

Cooking Level: Expert

Home Town: Omaha, Nebraska, USA

Living In: Humboldt, Nebraska, USA

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Reviewed: Dec. 18, 2006

Easy! I have some star shaped silicone ice cube trays that I used as molds. They came out beautifully! I added just a little bit of pepermint flavoring instead of the cinnamon and did not add food coloring. I am giving them away with a tin full of homemade tea mix as "Tea Sweeteners."

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