Instructions: In a large heavy saucepan, combine sugar, corn syrup and water. Cook on medium-high heat until candy thermometer reads 300F (hard-crack stage), stirring occasionally. Remove from the heat; stir in oil and food coloring, keeping face away from mixture as odor is very strong. Immediately pour onto an oiled cookie sheet. Cool; break into pieces. Store in airtight containers.

YIELD: about 2 pounds

NOTES : Cinnamon oil and peppermint oil are available in cake decorating and candy supply stores.

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