I remember one Christmas my grandmother showed up to our house with 20 different flavors of homemade rock candy. I think she must of bought every extract on the baking aisle and spent days making candy. Since that Christmas, rock candy, especially peppermint rock candy, gives me a dose of Christmas nostalgia.

And this candy is so simple. Besides the simplicity of this recipe, I love it’s versatility. Say your best friend is have a wedding shower and her colors are mustard yellow and burnt sienna…just buy some food coloring and a few different flavor extracts and make beautiful matching candy. Daughter wants a Frozen party…again…purple and teal, no problem.

Rock Candy 3

A candy thermometer is ideal but if you don’t have a candy thermometer close-by do the cold water test. Spoon a teaspoon of candy into a cold (not icy) bowl of water. When the candy makes brittle threads that snap easily you have reached the “hard-crack stage.” The candy will need to boil for a good 20+ minutes to reach desired temperature.

Peppermint Rock Candy
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  1. 2 1/2 c. sugar
  2. 1 c. light corn syrup
  3. 2/3 c. water
  4. 1 tsp. flavoring oil or extract
  5. 1/2 c. or less powdered sugar
  6. food coloring (optional)
  1. Line cookie sheet with tin foil. Sift powdered sugar on tin foil until completely covered.
  2. Combine sugar, corn syrup, and water on medium high heat until boiling. Turn down to medium heat and do not stir after boiling.
  3. Heat until 310 degrees or hard-crack stage.
  4. Add flavoring and food coloring (if using).
  5. Pour hot candy onto powdered sugar tinfoil.
  6. Once cooled a little sprinkle with more powdered sugar.
  7. When completely cooled and crack into small/medium sized pieces.
  1. If you have no candy thermometer "hard-crack stage" separates into hard, brittle threads when dropped into cold water. The threads should break easily.
  2. This is a very versatile recipe. Change extract/flavoring oil and color to fit any holiday or special occasion.
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Peppermint Rock Candy Pin