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GERMAN CHRISTMAS HARD CANDY 
3 3/4 c. sugar
1 c. water
1 1/4 c. Karo syrup
Cinnamon flavoring oil
Red food coloring

Mix ingredients (except oil) in a 4 quart saucepan and cook rapidly until syrup reaches 300 degrees by candy thermometer. Do NOT stir while cooking. Have a cookie sheet ready when syrup is done. Cover bottom of cookie sheet with powdered sugar.

When syrup is 300 degrees remove from heat and add 2 teaspoons flavoring oil and 5 drops food coloring. Stir to mix (until it stops bubbling). Pour into cookie sheet. When cool enough to handle, cut with kitchen shears. Work fast as it hardens quickly.

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