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READY IN 2 hr

Hard Rock Candy

Read Reviews (86)

"Spicy, cinnamon flavored hard candy. Wrap pieces of it in decorative bags for perfect stocking stuffers. You can vary the flavor by substituting lemon, orange, anise, or other oils. These flavored oils can be found in candy making supply stores and drugstores." — Pam Lowe

Ingredients Edit and Save

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Sugar and Sweeteners

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All about Cinnamon

Original recipe makes 3 pounds Change Servings

1 cup confectioners' sugar
3 3/4 cups white sugar
1 1/2 cups light corn syrup

1 cup water
2 teaspoons cinnamon oil
1 teaspoon red food coloring

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Directions

Roll the edges of two 16 inch square pieces of heavy duty aluminum foil. Sprinkle the foil very generously with confectioners' sugar.
In a large heavy saucepan, combine the white sugar, corn syrup, and water. Heat over medium-high heat, stirring constantly until sugar dissolves. Stop stirring, and boil until a candy thermometer reads 300 to 310 degrees F (149 to 154 degrees C). Remove from heat.
Stir in the cinnamon oil and food coloring. Pour onto the prepared foil, and allow to cool and harden. Crack into pieces, and store in an airtight container.

Kitchen-Friendly View

PREP 15 mins
COOK 45 mins
READY IN 2 hrs

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Reviews More Reviews

Most Helpful Positive Review

Dec 14, 2005

This is a great recipe! We made cinnamon, lemon, cherry and creme de mint. I did not use the powdered sugar and I let the candy cool just a little then ran a pizza cutter through the candy most of the way so we could break it apart in little rectangles and still be able to peel the aluminum foil off easily. It worked great!

—MUDDA2

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Most Helpful Critical Review

Dec 18, 2006

If you modify this recipe to with citric acid for fruit flavors you will have better luck. I have been making this basic recipe for years. Letting the syrup cool to 260 degrees before adding your oils will prevent it from flashing over. Lorann oils in Mi. is one of the best sources for oils. One last thing for fun pour the mixture into hard candy molds for shapes or into two inch circles and stick in sucker sticks to make lollipops. For the real adventurist try gummi worms as it cools.

—greenthumb_31548

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111 Ratings

Dec 02, 2006

This candy is very good. I am new at making candy, but having a lot of fun testing different ones. But this is easy and good. Best investment is a good candy thermometer. An accurate fast reading one. Important not to stir when boiling. I as many other people didnt, didnt dust with powdered sugar. It would be nice to roll in fine sugar or even coarse sugar instead. If you buy your oil at a craft store as i did, you get 2 small bottles and they are each ONE DRAM. If you half this recipe, you should use a whole dram for a great flavor. Your entire house will smell of cinnamon for a while...but its great. MUST USE OIL, and not extract. Oil is concentrated and tastes better. Cant wait to try other flavors. I have peppermint and want to try strawberry. Give this one a try, you'll love it!!! Also, use parchment paper, SOOOO MUCH easier than foil!!!!!!

—ShawnaRae

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Dec 09, 2003

This is so easy and good, Only when mine was cooling i lifted the edges and when it was cool just enough I took peices and rolled it like a "bread stick" and then I cut it into bite size peices in to iceing sugar, I made : wintergreen, champane, rasberry,cinnamon, and bubble gum..I used different colors for every flavour..awesome!!

—DAWNBRAT

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Oct 10, 2006

Very good recipe. I used extracts you buy at the store and made a batch of banana, peppermint, orange, strawberry, vanilla nut, raspberry and butter rum. I don't have a candy thermometer so if you boil on medium heat until you can take a small spoon of the mixture and drop it into a bowl of cold water and it instantly hardens - that's a good temperature. Make sure you use a lot of powdered sugar on the foil so it doesn't stick. It takes about an hour or 2 to harden all the way, but you know you did it right if you can touch it and it's hard after a half hour or so. I made half recipes instead of what is above in case one of them didn't turn out, plus it made a lot.

—ROBYN050501

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Dec 08, 2003

I used EXTRACT instead of OIL. Oops! Turned out good anyway. A hint... I had my flavor and color in a custard cup ready and waiting. The color that you see is the color you get - helpful especially with yellow (my lemon candy is rather orange because I used a full tsp of color). Delicious stuff, brings back great memories!

—POLISHBLONDIE

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Oct 23, 2003

What a wonderful recipe! I have never made hard candy before and this was a breeze! I started out making the cinnamon and also ended up making watermelon, bubble gum, and rootbeer. It was an instant hit!

—Food Junkie

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Dec 19, 2005

was good but not nearly cinnamony enough, I spent 2 days driving about to find the oil (was a treasure hunt) but the result was good. kids love it. I would suggest adding a bit more cinnamon oil, and be sure you stir the oil in very very well, or else you will get pieces that have none and others that have too much.

—A.A.Doyal

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Nutrition

Calories
100 kcal
5%

Carbohydrates
26.1 g
8%

Cholesterol
0 mg
0%

Fat
0 g
< 1%

Fiber
0 g
0%

Protein
0 g
0%

Sodium
6 mg
< 1%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Hard Rock Candy

Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
** Calories: 100
** Calories from Fat: < 1

% Daily Value *
** Total Fat 0g < 1 %
** Saturated Fat 0g < 1 %
** Cholesterol 0mg 0 %
** Sodium 6mg < 1 %
** Potassium < 1mg < 1 %
** Total Carbohydrates 26.1g 8 %
** Dietary Fiber 0g 0 %
** Protein 0g 0 %
** Sugars 20.9g
** Vitamin A 0 %
** Vitamin C 0 %
** Calcium < 1 %
** Iron < 1 %
** Thiamin < 1 %
** Niacin 0 %
** Vitamin B6 0 %
** Magnesium < 1 %
** Folate 0 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.