Red Hot Lollipops

Place 2 (12-cavity) lollipop molds (about 11/3 inches per cavity) on a silicone mat or parchment paper–lined large rimmed baking sheet. Insert lollipop sticks about 3/4 inch into cavities. Set aside.

Cook hibiscus flowers and 2 cups water in a small saucepan over medium, stirring occasionally, until liquid has reduced to about 2 tablespoons, 15 to 28 minutes. Pour mixture through a fine wire-mesh strainer set over a medium bowl, and press flowers with back of a spoon to extract liquid to yield about 1/4 cup. Discard solids. Let cool 30 minutes. Set aside 1 tablespoon hibiscus dye; reserve remaining dye for another use.

Stir together sugar, corn syrup, salt, and remaining 1/2 cup water in a large saucepan. Cook over medium-high, swirling pan occasionally, until a candy thermometer registers 310°F (hard-crack stage), 12 to 18 minutes. Remove from heat. Using a long wooden spoon and standing as far back as possible, stir in cinnamon oil, 1 tablespoon reserved hibiscus dye, and, if desired, cayenne. (When the cinnamon oil hits the hot syrup, it will release an intense aroma.) Stir until mixture stops bubbling and syrup is translucent, about 1 minute. Pour mixture into a heatproof measuring cup with a spout. Working quickly, pour syrup to fill each lollipop cavity (about 1 1/2 teaspoons each), using a spoon to catch drips between cavities.

Let lollipops cool completely at room temperature, about 30 minutes. Remove from molds; wrap individually in cellophane, and store in a cool, dry place up to 2 months.