Clip your candy thermometer to the side of the pan. Make sure the bulb does not touch the bottom. Turn the stove to medium-high heat right now.

Bring the sweet liquid to a clean rolling boil. Stop stirring the mixture completely once it starts to boil. Stirring at this point can cause bad sugar crystals.

Let the syrup cook until it reaches 300 degrees Fahrenheit. This specific temperature is called the hard-crack stage. You can learn more about sugar stages on the Exploratorium science site.

Remove the saucepan from the hot stove burner immediately. Let the bubbles calm down for one full minute. The liquid should look completely still and clear.

Add the cinnamon flavoring oil and red food coloring now. Turn your face away because the steam will be very strong. Stir the oil into the syrup quickly and gently.

Pour the hot red liquid onto your silicone mat carefully. Let it spread out naturally into a flat sheet. Do not touch it because it is extremely hot.

Let the candy cool for just a few minutes. It should feel like thick dough but still be warm. Use your kitchen shears to snip it into small bite-sized pieces.

Let the cut pieces cool down to room temperature completely. Toss them in a shallow bowl filled with sweet powdered sugar. Shake off any extra powder before serving.