These would be perfect for Valentines Day. So bust out your candy thermometer go to your local craft store, grab some cinnamon oil and get cookin! :)
**a quick note of advice. I calibrated my candy thermometer and it was two degrees off, however I still cooked it to the full 240 degrees...and may even cook it a couple degrees more next time. I suggest calibrating your thermometer (instructions bellow) and then have a glass of ice water next to you as you are boiling the caramel. Test it a couple times to make sure it feels right.
1-1/2 c. light corn syrup
1-1/2 c. heavy cream
1 c. butter, plus 1/2 T. for buttering the pan
2 tsp. cinnamon oil (I used cinnamon oil from a Wilton candy flavorings multi pack, from Michael’s)
1-1/2 tsp. red food color gel (I used Wilton red “no taste” icing color, from Michael’s.)