Christmas Rock Candy

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I’ve been making rock candy since I was 15 years old. One summer, I taught myself how to bake out of boredom, using one cookbook and trying everything. I’d always loved Christmas Rock Candy, with its yummy layer of powdered sugar, such a great confection to indulge in as a teen. These days I still make it the same exact way I did then, with just a few ingredients. I think I love making it because it is like food chemistry, breaking down sugar and syrup so much that it becomes a new product. I admit I am a food science nerd, I could be Alton Brown’s assistant very easily.

NOTE: You really should use a candy thermometer for this one, hard crack is very hard to reach with just testing the sugar in water.

 

 

5.0 from 1 reviews

Christmas Rock Candy
 
Prep time
Cook time
Total time
 
Christmas Rock Candy
Serves: many
Ingredients
  • 3¾ C. Sugar
  • 1 C. Light Karo Syrup
  • 1 C. Water
  • 1 TSP. Flavoring: I use LorAnn candy flavors, and for this I used cinnamon oil
  • Food Coloring (optional)
  • ⅓ C. Powdered Sugar
Instructions
  1. Line a baking sheet with parchment paper. (I used a light cooking spray on the paper just in case but this is optional)
  2. Combine sugar, syrup, water and color in saucepan, dissolving the sugar as much as possible.
  3. Bring to boil and reduce to medium, let simmer until the candy thermometer reads 302 degrees (VERY HOT BE CAREFUL!) (45 minutes)
  4. Remove from heat, then add your flavor. Be sure to turn your face away if using cinnamon oil, it is very potent. Mixture will bubble and shoot up some steam, which is normal.
  5. Pour mixture onto prepared pan and cool completely. My candy was cool in about 45 minutes.
  6. Break candy into pieces, and make sure you break of the sharp points by just tapping the piece lightly to smooth it out. You can avoid this by cutting the candy while it is still warm. That isn’t as fun though.
  7. Add your powdered sugar to a ziploc bag, add the candy and shake to coat.

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About Candace Reid

Candace Reid is the owner and author of Serendipity Mommy. She is the mother of 3 and a recent college graduate having earned her Associates Degree in Business for Hospitality/Food Service Management. Candace is a member of the American Culinary Federation and is pursuing a Food Photography business. She also loves to blog about family, food, fun and photography. Email Candace

Comments

  1. That looks delicious….and very pretty!

  2. This sounds so delicious. Can I use any old type of flavoring?
    Billie´s last article ..Best Buy is My Holiday Shopping DestinationMy Profile

  3. I SO want to try this! I love rock candy in all shapes and forms, and to make my own would be fantastic. Thanks!

  4. Just tried out your recipe and it’s perfect. Just the right amount of wonderful cinnamon flavor without it turning into a “Red Hot” as the recipe on the package of cinnamon flavor oil is. Thanks so much.

  5. I have hunted most of the evening for this recipe and had no luck. I love this candy and at one time I had the recipe and have made it 2 or 3 times. I will be using your recipe tomorrow. Thank You

  6. I made this today. This is the first time I ever made candy, so I was a bit nervous about it, but your instructions were very easy to follow. It came out perfect and very giftable.

  7. Carolyn Scott says:

    For the baking sheet – what size do you use – 9×13

  8. Elizabeth says:

    Is there a substitute for corn syrup? We are kind of snowed in at the moment and cant go buy some…

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