Prepare a 13" x 9" cookie sheet. Grease the pan then put a sheet of parchment paper on the bottom and then grease the top of the parchment paper. Can use cooking spray.
In a heavy saucepan combine the sugar, water and corn syrup and bring to a boil over medium heat. Once this mixture boils cover and cook for 3 minutes.
Insert a candy thermometer to the pan and bring this mixture to 300 to 310 degrees F. This is the candy hard crack stage. This step will take around 30 minutes, but make sure you are watching the pan.
Once the temperature is reached, turn off the heat, remove the thermometer (it will be very hot.) Add the cinnamon oil and red food coloring. Stir to combine.
Pour the hot syrup onto the cookie sheet and spread close to the edges. Allow to cool for 4 hours.
NOTE: the saucepan will be very hot. It is best to put the pan back on the stove burner to cool off.
Sprinkle the candy with powdered sugar then lay a piece of parchment on top, flip over, remove the wax paper and sprinkle with more powdered sugar.
With a heavy spoon, hit the candy to break into small pieces. Store in an airtight container.
Alternative for sprinkling with powdered sugar
Break up the hardened candy sheet into desired sized pieces. Place in a plastic bag, add powdered sugar and shake to coat.
This is important to know, that sugar syrup and the pans are blazing hot so use a wooden spoon, or a heavy-duty spatula to stir in the cinnamon oil and food coloring. When the pan is empty put it back on the stove burner so it can cool.It is better to use parchment paper to pour the candy on.Note: The nutrition calculations are based on roughly making 60 pieces of candy.
Serving: 1piece of candy | Calories: 25kcal | Carbohydrates: 7.7g