2 c. sugar
2/3 c. light Karo syrup
1 c. hot water

Boil to 280 degrees on candy thermometer. Add a few drops of coloring. Continue to boil to 300 degrees. Remove from heat; add flavoring (1 drop). Pour onto buttered platter. Pull over edge of platter and cut into bite size pieces with shears.

Note: Regular granulated sugar is used. Flavorings must be oil of anise, spearmint, wintergreen, cinnamon, etc. available at most drug stores.