Sweet and a little spicy this Cinnamon Rock Candy is a classic treat for the holiday. These candies are pretty set on a buffet table or wrapped for gift giving with a big red bow.
Prepare a 13" x 9" cookie sheet. Grease the pan then put a sheet of wax paper on the bottom and then grease the top of the wax paper. Can use cooking spray.
In a heavy saucepan bring combine the sugar, water and corn syrup. Cover and cook for 3 minutes.
Insert a candy thermometer to the pan and bring this mixture to 300 to 310 degree F. This is the candy hard crack stage. This step will take around 30 minutes, but make sure you are watching the pan.
Once the temperature is reached, turn off the heat, remove the thermometer (it will be very hot.) Add the cinnamon oil and red food coloring. Stir to combine.
Pour the hot syrup onto the cookie sheet and spread close to the edges. Allow to cool for 4 hours.
NOTE: the saucepan will be very hot. It is best to put the pan back on the stove burner to cool off.
Sprinkle the candy with powdered sugar then lay a piece of parchment on top, flip over, remove the wax paper and sprinkle with more powdered sugar.
With a heavy spoon, hit the candy to break into small pieces. Store in an airtight container.
Break up the hardened candy sheet into desired sized pieces. Place in a plastic bag, add powdered sugar and shake to coat.