I love candies, if only I can stock them forever and just collect them, I would! My candy obsession allowed me to try different varieties of candies and one of my favorite candy recipes is this Cinnamon Rock Candy. The recipe itself is adjustable that you can substitute the ingredients with lemon, orange, anise, or other oils that you can easily find at candy making supply stores and drugstores. These pretty pink bite-sized candies are excellent for stocking stuffers!
1 cup of water
3 3/4 cups sugar
1 1/4 cups light corn syrup
1 teaspoon red food coloring
1 teaspoon cinnamon oil (2 teaspoons if you like it spicy)
1 1/2 cups powdered sugar
1 butter, for greasing the surface
How to make Cinnamon Rock Candy
Step 1: Grease a 15 x 10 x 1-inch sheet pan with butter. Line it with parchment paper and grease with some butter. Make sure the edges of the parchment paper are thoroughly buttered so the candy will not seep underneath.
Step 2: Combine the water, corn syrup, and food coloring in a large deep saucepan. Stir over medium-high heat until the sugar dissolved. Make sure that the attached candy thermometer is not touching the bottom of the pan for the exact temperature. Proceed to boil the sugar mixture for about 20 minutes or until it reached 300 degrees F or the hard crack stage. When you noticed that the mixture boil too closely to the edge of the pan, remove the pan from the heat and stir the bubbles to subside before returning the pan to medium-high heat.
Step 3: Remove the pan from the heat once the mixture reached 300 degrees F and quickly stir in the cinnamon oil. You might want to keep your face away from the mixture because it is strong like onions. Work in a well-ventilated area.
Step 4: Immediately pour the mixture into the prepared pan and cool for 4 hours.
Step 5: Dust the top of the candy with powdered sugar after 4 hours. Then, flip the candy over onto a large cutting board or cookie sheet and remove the parchment paper.
Step 6: Place the candy back into the pan and break it into bite-size pieces using the tip of a sharp knife. Sprinkle the candies with more powdered sugar before storing it in an airtight container.
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