Cinnamon Candy

Line with heavy foil and lightly coat with cooking spray an 8-inch by 8-inch metal pan. If using molds, lightly spray cavities of clean, dry candy molds with cooking spray.

In a heavy bottom 2-quart kettle or large saucepan, mix together sugar, corn syrup and water. Stir over medium heat until sugar dissolves (mixture will become clear). Insert candy thermometer, if using, making certain it does not touch the bottom of the pan. Bring mixture to a boil without stirring. If any sugar crystals form on the sides of the pan, you can brush them down with a wet pastry brush. Continue to cook the syrup, without stirring, until the temperature reaches 260 F; add drops of coloring until desired color is achieved. Do not stir; boiling action will incorporate color into syrup.

Remove from heat precisely at 300 F, or until drops of syrup form hard, brittle threads in cold water (hard crack stage). After boiling action has slowed, add flavor and stir carefully, using caution as the mixture will create hot steam. Carefully pour syrup into prepared molds or pan. As the sugar mixture begins to set up, score with a large knife to mark squares. Do not refrigerate.

Cool completely. Break sheet candy into pieces and dust with powdered sugar, if desired. Store in airtight containers between waxed paper at room temperature (no refrigeration).