2 c. sugar
1 c. water
3/4 c. light corn syrup
Food coloring
1/2 tsp. oil of cinnamon or peppermint or lemon or orange or 1/4 tsp. oil of cloves
Confectioners' sugar

Combine sugar, water and corn syrup in heavy 2 quart saucepan. Cook, stirring constantly until sugar is dissolved; then lower heat and cook without stirring to 300 degrees. If sugar crystals form on sides of pan, wipe off. Remove form heat, add coloring and oil flavoring.

Set one pan of candy over a saucepan containing hot water. As soon as the other pan is cool enough to touch, cut it with scissors into strips 1 inch wide, then snip into pieces. Work quickly. Drop pieces onto buttered baking sheet.

If candy cools too quickly, set over pan of hot water to soften it. When cool, sprinkle with confectioners' sugar. Store in airtight container. If using sucker molds, after filling molds, tap to release air bubbles. Twist sticks in molds to secure them.