Line a jelly roll pan with aluminum foil, and sprinkle with a layer of powdered sugar.
Combine the white sugar, corn syrup, and water in a large saucepan, and stir continuously over medium heat until the sugar dissolves and the mixture begins to boil.
Continue boiling without stirring. When the candy thermometer reaches approximately 260 degrees F, drop in flavoring and then drops of food coloring until the mixture reaches your desired color. Continue boiling without stirring until the temperature reaches 300 degrees F. Remove from heat.Note: I used about 9-10 drops of red food coloring to make my cinnamon rock candy. If the boiling action doesn’t mix in the color, you can use a toothpick to gently move it around and mix it in.)
Pour candy into the prepared pan. Let the candy cool and harden. Use the side of a meat tenderizing mallet to crack into pieces and store in an airtight container.
Notes
Use a Candy Thermometer: Ensure accuracy in reaching the desired temperature stages. The candy thermometer helps achieve the precise temperatures required for the candy to set correctly. We love this candy thermometer.
Preparation is Key: Have all your ingredients measured and ready before starting. You'll need to work quickly once the sugar syrup reaches the desired temperature.
Be Cautious with Hot Sugar: Sugar syrup reaches very high temperatures and can cause severe burns. Handle it with extreme care and keep children away from the cooking area.
Avoid Over-Stirring: Once the sugar dissolves, minimize stirring to prevent crystallization.
Adjust Flavoring and Coloring: Experiment with different flavors and colors for unique combinations. Start with a small amount of food coloring and adjust to achieve the desired appearance.
Prepare the Workspace: Line the baking sheet with aluminum foil and dust it lightly with powdered sugar before pouring the hot candy mixture. This will prevent sticking and ease removal once cooled.
Allow Sufficient Cooling Time: Let the candy cool completely at room temperature before breaking it into pieces. Rushing this step might result in sticky or unevenly set candy.
Clean Up Afterwards: Hot sugar can harden quickly. To clean utensils or pans, soak them in hot water to dissolve the sugar before washing.
Storage: Store the candy in an airtight container at room temperature. Layer it between sheets of parchment or wax paper to prevent sticking.