Butter a 9x13 pan and set aside.

In a large saucepan over medium heat, combine the sugar, corn syrup, cream and butter. Cook, stirring almost constantly, until the mixture reaches 240 degrees. This may take up to 30 minutes.

Remove caramel mixture from heat and stir in the cinnamon oil and red food coloring.

Pour into buttered pan. Let cool to room temperature, then refrigerate to set.

Let caramel sit for 10-15 minutes at room temperature before cutting.

Wrap individual pieces in wax paper for storing or giving away.