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My review
Hard Rock Candy
Pam Lowe
"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."
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Ingredients
2 h servings 100Original recipe yields 48 servings (3 pounds)
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- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 104133 Ratings
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Most helpful positive review
12/14/2005
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...
Most helpful critical review
12/18/2006
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 y...
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12/14/2005
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...
12/2/2006
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 re...
11/20/2002
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 ...
10/10/2006
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 y...
12/10/2002
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 esp...
1/4/2003
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 ins...
12/19/2005
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 o...
12/17/2000
if you cant find cinnamon oil, regular flavoring works well also. I used strawberry for a batch and peppermint for another. I took them to work and it went over great...
12/18/2006
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 y...