1 cup confectioners' sugar
3 3/4 cups white sugar
1 1/2 cups light corn syrup (Karo)
1 cup water
1 fluid dram bottle cinnamon oil (3.7 ml.)
1 tsp. red food coloring

Cover baking sheet with confectioners' sugar.

In a large heavy saucepan, combine white sugar, corn syrup, and water. Heat over medium-high heat, stirring constantly until sugar dissolves. Stop stirring, and boil until a candy thermometer reads 300 to 310°F (149 to 154°C).

Remove from heat.

Stir in the cinnamon oil and food coloring. Pour onto the prepared baking sheet, and allow to cool and harden. Crack into pieces, and store in an airtight container.

Cooks Note: Use of a candy thermometer is recommended.

Submitted by: Linda S.