Grease a 15”x10”x1” baking sheet (jelly roll pan) with butter. Line the baking sheet with parchment paper and then butter the parchment paper also. In a large saucepan, add the sugar, corn syrup, water, and food coloring. Stir the mixture, cover, and heat over medium heat until boiling (stirring occasionally). Once boiling, uncover and let it boil for 3 minutes to dissolve sugar (stirring occasionally).

Insert a candy thermometer into the saucepan and cook on medium heat until the mixture gets to 300 degrees °F or the “hard crack” stage. Do not stir during this step until the very end. As the mixture approaches 300 degrees (this took about 20-25 minutes), remove it from the heat and give it a quick stir to prevent burning. Replace the mixture back onto the heat and watch it closely and carefully until it reaches 300 degrees.

Once the mixture reaches 300 degrees °F, immediately remove it from the heat and quickly add the cinnamon oil (do this in a well-ventilated area or open a window because the fragrance is very strong). Carefully pour the very hot mixture into the prepared pan. Let cool for 1.5 - 2.5 hours.

Sprinkle the top with powdered sugar and then flip it over and sprinkle the other side. Wrap the head of a hammer with a zippered bag and use a hammer to break the candy apart. Option to re-sprinkle with powdered sugar if desired or leave the edges exposed and clean.