CINNAMON Rock Candy (I double this recipe)

1 cup of water

3 and 3/4 cups sugar

1 1/4 cups light corn syrup (Karo syrup works best)

1 teaspoon red liquid food coloring

1 teaspoon cinnamon oil (I use three or more for a double batch, depends on how hot you want it)

LINE A 15 INCH X 1 inch baking pan with foil and butter the foil (or spray): set aside. In a large heavy sauce pan, combine water, sugar, corn syrup and food coloring. Bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes to dissolve sugar crystals. Uncover: cook on medium high heat, without stirring, until candy thermometer reads 300 degrees (hard crack stage) about 25 minutes. Remove from heat, stir in cinnamon oil with a wire whisk and stir briskly for a minute or two (keep fumes away from your face). Immediately pour onto prepared pan. Cool completely, about 45 minutes. Sprinkle with powdered sugar. Break into pieces using the edge of a metal mallet or spoon. Sprinkle both sides of candy with powdered sugar. Store in airtight containers. Cinnamon oil can be found in some pharmacies and kitchen and cake decorating supply stores.

Sherrie Kelley 501-882-0035