4 c. sugar
1 c. white corn syrup
1/2 c. water

Mix ingredients in a large saucepan. Stir over medium heat until sugar dissolves. Wash crystals down with pastry brush and water. Boil, without stirring, until temperature reaches 280 degrees on candy thermometer. Remove from heat and pour onto 2 well buttered platters or non-stick skillets. Drop 20 drops of oil of flavorings and a few drops of food coloring. Stir quickly until mixed. Then make ropes on buttered cookie sheets.

Butter hands well and when cool enough to handle shape ropes and cut with buttered shears. Put in a bowl after cutting and sprinkle with powdered sugar to keep from sticking together.