Preparation:

Butter for greasing
Clicks
Prepare your pan: Grease a 15 x 10 x 1-inch rimmed baking sheet with butter. Line it with parchment paper and grease the parchment paper.
Make the candy base: Combine the sugar, water, corn syrup, and red food coloring in a large, heavy-bottomed saucepan. Stir the mixture over medium heat until the sugar dissolves.
Heat to hard-crack phase: Attach a candy thermometer to the pan, making sure it doesn’t touch the bottom. Cook the mixture until it reaches 300°F (hard-crack phase), about 20-30 minutes. If the mixture begins to bubble too much, briefly remove it from the heat to prevent it from boiling over.
Add the cinnamon oil: Remove the pan from the heat. Gently stir in the cinnamon oil in a well-ventilated area, as the aroma can be intense.
Pouring and Cooling: Immediately pour the mixture into the prepared pan and let it cool undisturbed for at least 4 hours.
Breaking and Dusting: Sprinkle powdered sugar over the cooled candies. Invert the candies onto a cutting board, peel off the parchment, and use a knife to break them into pieces. Sprinkle with more powdered sugar if desired.
Angle:
Conclusion
Cinnamon Rock Candy is a nostalgic and eye-catching treat that’s easy to customize with different flavors or colors. It makes a fantastic homemade gift or addition to any holiday dessert table. Whether you’re revisiting cherished traditions or trying it for the first time, this recipe is sure to please.