Note: You may have to buy the cinnamon oil at the pharmacy/drug store or some crafty place where they have candy and cake decorating supplies. Grocery stores don't usually have that cinnamon oil.

I also substitute the cinnamon oil for peppermint and use green food color...or whatever other oil you choose...DOUBLE the teaspoon for nothing else is quite as strong as the cinnamon. I make cherry, lemon and just use my imagination, but always use the liquid oil flavoring.

HAVE FUN WITH THIS AT CHRISTMAS, ESPECIALLY.

2	C	Sugar
1	tbsp	Clear white vinegar
1/2	C	Water
1/2	C	Clear white karo syrup

• Put in heavy stainless steel pot. Stir with wooden spoon and heat to hard crack stage, about 350 degrees if I remember the degrees correctly..Surely you have a candy thermometer...WONDERFUL GADGETS!
• MEANWHILE, get a sided cookie sheet out...glaze it with a white vegetable shortening.
• When at hard crack stage remove from heat and add 1 teaspoon of cinnamon oil and STAND BACK as you stir mixing the oil well. Then, add a few drops of red food coloring. Mix briskly and pour in the greased cookie sheet. THIS IS HOT STUFF, so have the cookie sheet where you won't have to move it until it is cooled.
• When cool, pop with large tablespoon into bite size pieces. Dust them with powdered sugar to keep them from sticking together and keep sealed tightly.

  I gift them in canning jars and just pop a bow on top. Pretty sunshine gifts!