1. Line a rimmed baking sheet with parchment paper or lightly grease it with butter or cooking spray.

2. Sprinkle a light layer of powdered sugar over the prepared pan if you want a frosted finish.

3. Add granulated sugar, light corn syrup, and water to a heavy saucepan.

4. Stir gently until the sugar is evenly moistened, then place the pan over medium-high heat.

5. Bring the mixture to a boil, then stop stirring and attach a candy thermometer.

6. Cook until the syrup reaches 300°F, the hard-crack stage.

7. Remove the pan from the heat and carefully stir in the red food coloring.

8. Add the cinnamon oil or cinnamon candy flavoring, keeping your face away from the strong steam.

9. Immediately pour the hot syrup into the prepared pan.

10. Let the candy cool completely at room temperature until firm and glassy.

11. Break the candy into pieces or score it while slightly soft for cleaner squares.

12. Toss the pieces with powdered sugar and store in an airtight container.