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Blend in a saucepan sugar, corn syrup and water. Place over low heat; stirring until mixture boils. Now put candy thermometer in and let candy boil without stirring. With a pastry brush wash off crystals that form on side of pan.
(Put on a tight fitting lid to wash down crystals) When candy reaches 280 lower heat to 300. Remove pan fromheat and allow to stand until all bubbles have simmered down, then add coloring gradually & flavoring. 1 t. extract or a few drops of oil.
Too much stirring wil cause hard sugary lumps.
Pour into lightly oiled molds
Use heavy bottomed pan.
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