2 c. sugar
2/3 c. white corn syrup
3/4 c. water
flavoring oil or extract
food coloring

Combine first 3 ingredients in heavy pan. Stir over high heat until mixture boils. Lower heat. Place candy thermometer in pan and cook to 280°F. Lower heat and cook to 300°F. Remove from heat and let stand until bubbles go out of candy. Add flavoring extract or only a few drops of oil. Add food coloring, stirring only enough to mix well.

Pour onto a greased cold china platter or marble slab. Working very fast and as soon as cool enough to handle, pull edges and cut with scissors. Drop cut pieces into a small amount of confectioners sugar and roll around until each piece is covered.

Store in airtight container.