Makes in excess of 2 pounds. Mix first three ingredients in a large saucepan. Stir over medium heat until sugar dissolves. Boil, without stirring, until temperature reaches 310 F or until drops of syrup form hard brittle threads in cold water. Remove from heat. After boiling has ceased, stir in flavoring and coloring. Pour onto lightly greased cookie sheet. Cool; break into pieces. Store in airtight containers.
Hard candy molds can be used in place of cookie sheet. Hint: after candy has cooled for 2 or 3 minutes you may want to cut squares with a butter knife, this will make breaking candy easier.