3 Cups White, Granulated Sugar
1 Cup Water
1 Cup White Corn Syrup
1 Tablespoon extract, any flavor
Prepare 9×13 deep sided metal pan by covering sides and bottom with butter & powdered sugar
Combine sugar, water, & syrup in sauce pan
Set candy thermometer in pan. Stir liquid constantly.
When thermometer reaches 300 degrees (hard crack) remove from heat.
Add in flavor and color then immediately pour into prepared pan.
Let stand until mixture is cooled and hard. Brush top with powdered sugar.
Drop pan onto floor (the kids LOVE to do this) to break candy into pieces.
Store in air tight container. I like to drop a couple teaspoons of powdered sugar into a Ziplock baggie, add the candy pieces, and shake to cover. Without the sugar, the pieces can stick together.