Cinnamon Rock Candy Shards

National Candy Day on November 4 is a sweet excuse to pull out the thermometer for classic American hard candy. These cinnamon rock candy shards hit the hard-crack stage, then shatter into spicy-sweet red pieces dusted with powdered sugar.

Serves 4 · 10 min prep · 15 min cook

Estimate for one serving

• 220 cal
• 12g protein
• 56g carbs
• 8g fat
• 3g fiber

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Ingredients

• 2 cups granulated sugar
• 1/2 cup light corn syrup
• 1/2 cup water
• 1 teaspoon cinnamon extract or oil
• 1/2 teaspoon red gel food coloring
• 1 tablespoon for dusting powdered sugar

Instructions

1. 1Line a rimmed baking sheet with a silicone mat or heavily greased foil and set it on a heat-safe surface.
2. 2Combine the granulated sugar, light corn syrup, and water in a heavy saucepan. Stir over medium heat until the sugar is fully dissolved and the liquid looks clear.
3. 3Bring to a boil, attach a candy thermometer, and cook without stirring until the syrup hits 300°F hard-crack stage, roughly 10 to 14 minutes.
4. 4Remove from the heat at once. Working quickly and carefully, stir in the cinnamon extract and red gel food coloring until the color is vivid and even.
5. 5Pour the molten candy in a thin, even layer onto the prepared sheet; tilt the pan if needed so it spreads into a sheet about 1/8-inch thick.
6. 6Allow the candy to cool undisturbed until completely hard and glassy, about 30 to 40 minutes.
7. 7Once set, break the sheet into irregular shards with your hands or the back of a spoon for a rock-candy look.
8. 8Dust lightly with powdered sugar to reduce stickiness, then store the shards in an airtight jar or bag away from moisture.