Cinnamon Candy

Line one cookie sheet with heavy duty tin foil. Make sure the foil is shiny side up. Lightly coat the foil with Pam baking spray. Then dust the foil with sifted powdered sugar.

In a heavy sauce pan combine sugar, Karo syrup and water. Bring mixture to a boil. Boil until the mixture reaches 300F hard crack stage. Stir frequently. Watch your thermometer carefully. When you reach 275F it will seem to hit 300 in an instant. So keep an eye on it! It will scorch very quickly at this point.

Remove from heat. CAREFULLY with the longest handled, non heat conducting spoon that you have (stand back as far as you can), add the cinnamon flavor and red food coloring. Stir well and carefully. The liquid is VERY HOT and the oil fumes will blister your face if you are standing directly over them.

Pour the mixture into the prepared pan. Dust the top with more powdered sugar then allow to cool. Once it’s hardened and cooled, you can break it into pieces.

Note: You must use cinnamon oil for this recipe. Cinnamon flavoring or powder will not work. If you can’t find it in your grocery store check with your pharmacy. Also you may think you have ruined your pan, but actually it’s an easy clean-up. Just fill the pan with hot water and the candy will dissolve.