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Line a 15 inch x 10 inch x 1 inch baking pan with foil, butter the foil and set aside. In a large heavy saucepan, combine water, sugar, corn syrup, and food coloring. Bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes to dissolve the sugar crystals.
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Uncover, cook on medium high heat, without stirring until a candy thermometer reads 300 degrees (hard crack stage), about 25 minutes. Remove from the heat; stir in cinnamon oil (keep face away from mixture as odor is very strong). Immediately pour onto prepared pan. Cool completely, about 45 minutes. Break the candy using the edge of a metal mallet. Sprinkle both sides of candy with confectioners sugar. Store in an airtight container.
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