Cinnamon Hard Candy

1.Line a baking sheet with heavy-duty aluminum foil. Spray the foil with non-stick cooking spray to ensure the candy doesn't stick.

2.In a 3.5-quart saucepan fitted with a candy thermometer, combine the sugar, corn syrup, and water.

3.Heat over medium heat, stirring occasionally, until the sugar is completely dissolved (about 5 minutes).

4.Increase the heat to high and bring the mixture to a boil. Allow it to boil without stirring until it reaches 300°F (hard crack stage) on the candy thermometer.

5.Once the mixture reaches 300°F, remove the pan from the heat. Carefully stir in the red food coloring and cinnamon oil. Tip: Keep your face away from the steam, as the cinnamon oil can be strong and irritating.

6.Immediately pour the hot candy mixture onto the prepared baking sheet. Spread it out evenly.

7.Let the candy cool completely at room temperature, about 45 minutes.

8.Once cooled, use a kitchen mallet or the bottom of a heavy measuring cup to break the candy into bite-sized pieces.

9.Sprinkle the broken candy pieces with powdered sugar to prevent sticking.