Searching for an edible gift idea? Look no further than this old-fashioned Hard Cinnamon Candy recipe! This candy is easy to make from scratch, has a warm and spicy flavor, and is perfect for giving away as an edible Christmas gift.
This easy cinnamon candy is sure to delight the cinnamon lovers on your Christmas list this year! You wouldn’t believe how easy it is to make this candy at home. Using baking staples and cinnamon oil, it fills your house with the festive aroma of cinnamon as it cooks on the stove. The hardest part is waiting for the liquid candy to cool (don’t worry, it takes less than an hour!).
The bite-sized pieces of candy are dusted with powdered sugar are a perfect addition to any holiday spread, just like my easy Christmas crack and Grinch kabobs. Feel free to gift the extras to family and friends or keep them for yourself!
Why You’ll Love This Recipe
- Classic cinnamon flavor: Cinnamon oil infuses the candy with a warm flavor and just the right amount of spice. They taste just like old-fashioned hard candy!
- Easy to make: Hard candy recipes can be intimidating, but the instructions in this one are simple to follow and yield show-stopping results every time.
- Perfect for the holidays: Pair your cinnamon hard candies with a tray of gingersnap cookies, give them out as gifts, or place a few wrapped pieces in each of your holiday stockings.
- White granulated sugar – Because it just wouldn’t be a homemade candy recipe without the sugar!
- Light corn syrup
- Cinnamon oil – Make sure your oil is food-grade and safe to consume.
- Red food coloring – The vibrant red color is a nod to the holidays and hints at the cinnamon’s somewhat spicy flavor.
- Powdered sugar
How to Make Cinnamon Hard Candy
For the detailed instructions, please see the recipe card.
- Heat the sugar mixture: Stir the sugar, water, and corn syrup together in a heavy-bottomed pot or saucepan. Heat over medium-high heat and bring it to a boil.
- Let it simmer: Reduce the heat to medium and let the sugar mixture simmer, stirring constantly. Wait for it to reach between 300ºF to 310ºF (known as the hard crack stage).
- Add the cinnamon flavor: Take the pot off of the heat and carefully stir in the food coloring and cinnamon oil. You want to avoid inhaling the fumes, so keep your face as far away from the pot as possible while stirring.
- Pour the candy: Pour the liquid candy mixture onto a prepared baking sheet and set it aside to cool.
- Break it up: After it’s completely cool, remove the foil and carefully break the cinnamon candy into bite-sized pieces.
- Dust with powdered sugar, then enjoy!
- Try to avoid the cinnamon oil fumes as much as possible, as they can be very strong. Prepare this candy in a well-ventilated area, don’t inhale the oil as you add it to the candy, and don’t get it in your eyes. It helps to wear gloves when handling the oil, too.
- To break the hardened candy, use the tip of a sharp knife or a kitchen mallet until the large pieces are broken into smaller, bite-sized pieces.
- Looking for cute gift ideas? Place a few pieces of cinnamon hard candy in a mason jar and wrap the neck with twine or ribbon, or place them in festive candy bags.
Yes, I highly recommend using a candy thermometer to make this recipe. It’s the ultimate tool for telling when the sugar mixture reaches the hard crack stage, AKA the exact right temperature that gives you candy that hardens and shines perfectly.
You can find it at your local drug store or pharmacy, or you can order cinnamon oil online from stores like Amazon or Walmart.
Room temperature: Keep your cinnamon hard rock candy in an airtight container and store it on the kitchen counter for up to 1 month. Make sure you leave it somewhere cool and dry so it doesn’t get tacky or sticky.
Hard Cinnamon Candy
- 3 ¾ cups granulated white sugar
- 1 ½ cups light corn syrup
- 1 cup water
- 1 teaspoon cinnamon oil food grade
- 1 teaspoon red food coloring
- ¼ cup powdered sugar
- Line a 12 x 17 rimmed baking sheet with aluminum foil and spray with nonstick cooking spray. Place baking sheet on a wire cooling rack (candy mixture poured in baking sheet will be very hot). Set aside.
- In a heavy-bottomed saucepan (with at least a 3 quart capacity) heat sugar, corn syrup, and water over medium high heat. Stir to combine and bring to a boil.
- Once mixture has reached a boil, reduce heat to medium. Cook (stirring often) until temperature reaches 300 to 310 degrees F (hard crack stage – approximately 32 to 34 minutes), measuring with a candy thermometer.
- Remove from heat. Pour in cinnamon oil and food coloring and stir to combine. *Exercise caution when pouring in and stirring cinnamon oil – keep your face as far away as possible while stirring to avoid inhaling fumes.
- Pour mixture into prepared baking sheet and allow to cool and harden (approximately 40 to 50 minutes).
- Remove foil from candy. Carefully break candy into pieces using the tip of a sharp knife or a kitchen mallet.
- Lightly dust with powdered sugar.
- Store in an airtight container at room temperature for up to 1 month.
- This recipe yields approximately 2 pounds of candy.
- Recipe adapted from Island Born & Bred Cookbook
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.