Instructions

• Lightly grease a 9×13 inch baking pan or line it with parchment paper. Set aside.
• Combine the sugar, corn syrup, water, and cream of tartar in a heavy-bottomed saucepan. Stir gently over medium heat until the sugar dissolves completely. Do not stir once the mixture boils.
• Attach a candy thermometer to the side of the pan, making sure the tip is submerged but not touching the bottom.
• Boil the mixture without stirring until it reaches 300 degrees Fahrenheit (the hard crack stage). Watch the temperature closely as it rises quickly near the end.
• Remove the pan immediately from the heat once 300 degrees Fahrenheit is reached. Wait about 30 seconds for the bubbling to subside slightly.
• Carefully stir in the cinnamon oil and the red food coloring, if you are using it. Stir just enough to combine the flavor and color.
• Quickly pour the hot candy mixture into your prepared pan. Do not spread or scrape the sides of the pan, as this can cause crystallization.
• Allow the candy to cool completely and harden at room temperature for at least 2 hours, or until fully set. Do not refrigerate.
• Once hard, place the candy slab on a clean surface or inside a sturdy plastic bag. Use a heavy object, like a meat mallet or the back of a spoon, to break the candy into small, irregular pieces (rock candy).
• Store your homemade cinnamon candy in an airtight container at room temperature.