Butter a 15 inch x 10 inch x 1 inch sheet cake pan. Line the pan with parchment paper and butter the parchment paper, ensuring the edges are well buttered.

In a large deep saucepan, combine water, sugar, corn syrup, and food coloring. Mix over medium-high heat until the sugar starts to dissolve.

Attach a candy thermometer to the side of the pan, ensuring it does not touch the bottom. Continue to boil until the sugar mixture reaches 300°F (hard crack stage) for about 20 minutes.

Watch closely; if the mixture boils too closely to the edge, remove the pan from heat and stir until bubbles subside, then return to heat.

Once the mixture reaches 300°F, remove from heat and stir in cinnamon oil quickly, keeping your face away and working in a well-ventilated area.

Pour immediately into the prepared pan and allow to cool for 4 hours.

After 4 hours, dust the top of the candy with powdered sugar. Flip the candy onto a cutting board or cookie sheet, remove the parchment, and return to the pan.

Use a sharp knife to break the candy into bite-sized pieces. Dust with more powdered sugar and store in an airtight container.