Continue boiling without stirring. When candy thermometer reaches approximately 260 degrees F, drop in flavoring and food coloring, and continue boiling until temperature reaches 300-310 degrees F.
Pour candy in prepared pan. Let candy cool and harden. Crack into pieces, and store in an airtight container.
To remove hard candy residue from pan, fill with hot water and let sit in sink. The sugar will dissolve, and you can just pour the liquid out.