2 c. sugar
1/2 c. Karo syrup
1/2 c. water

Mix well in a saucepan. Wipe crystals off sides of the pan with a damp cloth around a fork before boiling. Boil to hard crack without stirring. Remove from fire and let boiling cease. Stir well, add flavoring and coloring. Pour into a buttered 8x8 inch metal pan. Let cool until it marks good with a knife, testing edges first. Mark in 1/2 inch squares. Let cool completely.

Remove from pan and wipe butter from the bottom. Tap bottom with knife handle to break into pieces. Or pour from pan onto buttered platter and when it begins to harden slightly around the edges, pull and snip with oiled scissors. Then drop into powdered sugar.