|Sugar||4 Cup (64 tbs)|
|Light corn syrup||1 3⁄4 Cup (28 tbs)|
|Water||1 Cup (16 tbs)|
|Extract||1 Tablespoon (Desired Flavor)|
|Food color||2 Drop|
Lightly oil a 15 x 11-inch baking pan.
In a medium heavy saucepan, combine sugar and corn syrup with water and cook over medium heat.
Stir to dissolve sugar.
Raise heat and bring to a boil; with a brush dipped in water, wash down any crystals that form on the side of the pan.
Boil rapidly until a candy thermometer registers 300Â° â€” the hard-crack stage.
Immediately remove from heat and stir in flavor extract and food color.
Pour into the prepared pan.
Let cool completely.
When hard, remove from pan and break with a mallet.