Ingredients & Directions

3 ½ cups sugar
1 cup light corn syrup
1 cup water
¼ – ½ teaspoon cinnamon oil
1 teaspoon red food coloring

In large heavy saucepan, combine sugar, corn syrup, and water. Cook on medium-high heat until candy thermometer reads 300° (hard-crack stage), stirring occasionally. Remove from the heat; stir in oil and food coloring, keeping face away from mixture as the aroma is very strong. Immediately pour onto an oiled cookie sheet. Cool; break into pieces. Store in airtight containers.

Yields: 2 pounds
Note: Cinnamon oil is available in cake-decorating and candy supply stores.

Recipe provided by Shelly Ruybalid