Lightly grease your candy molds or place parchment paper on a baking sheet. Have your food coloring and flavor oils ready—once the candy reaches the right temperature, timing is important.

In a heavy-bottom saucepan, combine granulated sugar, corn syrup, and water. Stir over medium heat until the sugar dissolves completely.

Clip your candy thermometer to the pan. Let the mixture boil—don’t stir now—and cook until it reaches 300°F (Hard Crack Stage). This takes about 20–25 minutes. Be patient and watch closely at the end.

Once it hits 300°F, quickly remove from heat. Let the bubbling settle, then carefully stir in the flavoring oil and a few drops of food coloring.

Tip: Work in a well-ventilated area—flavoring oils can be strong when added to hot sugar.

Carefully pour the candy into your molds or onto the parchment. If you’re not using molds, you can break the cooled sheet into bite-sized pieces later.

Once cooled and hard, dust the candy pieces with powdered sugar to prevent sticking. Store them in an airtight container.