Combine sugar, corn syrup, and water in a 2 to 4-quart saucepan and stir with a wooden spoon. 

Place pan on medium heat and stir until sugar has dissolved. Clip thermometer to side of pan and bring mixture to a boil WITHOUT stirring. 

When syrup temperature reaches between 250-260°F. add 2 drops of white food coloring. Do not stir. Boiling action will incorporate color.

Remove from heat at 300°F. Add in Lecithin, 1/2 teaspoon peppermint oil, and 1/4 teaspoon cinnamon oil and stir carefully. Avoid rising steam. 

Optional: Add one drop of red food coloring to one side of the mixture and barely stir to create a two-toned look.  

Carefully pour hot syrup into lightly greased small round flat lollipop molds. Let cool completely before removing from molds (about 15 minutes). Lollipops will be good for about a month in an airtight container.

Please Note: When making hard candy, cinnamon oil in particular may not stay completely mixed into the candy syrup and can float to the top. To help the oil stay mixed, stir a small amount of lecithin into the boiled candy syrup. Since lecithin is an emulsifying agent, it helps keep oils evenly mixed and emulsified throughout the batch. We recommend adding 1/4 teaspoon of lecithin per cup of sugar. Using Lecithin in hard candy may darken the color of candy slightly.