Ingredients:
2 cups sugar
1 cup water
2/3 cup light corn syrup
1 teaspoon cinnamon extract
3 or 5 drops liquid red food color
You’ll also need:  candy thermometer, heart-shaped lollipop molds, 4 to 6-in lollipop sticks (depending on size of molds)

1.    Lightly grease molds with cooking spray; wipe with a paper towel to remove any pools of oil so molds are evenly coated.  Set lollipop sticks into position.
2.    Combine sugar, water and corn syrup in a small saucepan over medium heat; stir with a rubber spatula to blend.  Bring mixture to a boil
3.    Attach candy thermometer to saucepan; boil syrup, without stirring, just until it reaches 300F or hard-crack stage.  Remove from heat; working quickly, transfer mixture to a 1-qt glass measure.  Add extract and food color; gently stir with a spoon to blend.  Carefully pour into prepared molds, making sure the sticks are covered with mixture.  Cool completely in molds before removing lollipops.