Butter the bottom of a rimmed 13” x 18” baking sheet and then line it with parchment paper.

Butter the top of the parchment paper.

In a large, deep pot over medium-high heat, mix the water, corn syrup, sugar, and food coloring until the sugars dissolve.

Bring to a light boil, and do not stir. If the bubbles reach the outer rim of the pot, take the pot off the heat, turn down the heat, stir it, and then return the pot to the burner.

Use a candy thermometer and boil the mixture until it reaches 300 degrees F (hard crack stage).

If you do not have a candy thermometer, boil the mixture for at least 20 minutes. Then, take a cup of cold water and drop a teaspoon of candy into the cold water. If it turns solid and it feels like hard candy, then it’s ready. If it is not hard, boil it until it reaches the hard crack stage.

Remove the pot from the heat and add in the cinnamon oil. *Make sure you are in a well-ventilated area and keep your face away while mixing in the oil.

Pour the candy onto the prepared baking sheet.

Let set and cool for 4 hours.

Sprinkle the top of the candy with powdered sugar.

Use a mallet or a meat tenderizer to break the pieces to your desired size.