Line a 10"x 5"x 1" cookie sheet or two 9"x13” cake pans with tin foil and spray with non stick cooking spray.
In a medium saucepan, cook the apple juice, sugar and corn syrup stirring until sugar is dissolved. Hook a candy thermometer to the side to watch the temperature.
Once the sugar has dissolved, quit stirring and allow to boil until temperature reaches 250°F.
Pour half the syrup into a separate pan. Add the green food coloring to the first pan, do not stir, the boiling will mix the color. Add the red to the second pan without stirring and continue to boil. Keep checking the temperature.
When the temperature reaches 300°F, add half the bottle of cinnamon flavoring to each of the pans. Stir to mix and pour into separate pans.
Allow to cool completely, then break the candy with a metal mallet.
Place powdered sugar in a large bag and add the candy. Shake to coat. Remove candy and store in an airtight container.
Most grocery stores carry cinnamon flavoring in the baking aisle by the vanilla extract. They are usually sold in a one ounce bottle.
It is important to use liquid food coloring for this recipe and not gel.You won’t be mixing in the coloring, instead the boiling will mix the color. Gel won’t mix in as easily.