Hard Rock Candy

2 cups granulated sugar

2/3 cup light corn syrup

3/4 cup water

1 dram (1 teaspoon) LorAnn Gourmet Flavoring

1/2 tsp. LorAnn Gourmet Liquid Food Coloring (I used regular food coloring)

Powdered sugar (optional)

Combine sugar, corn syrup and water in 2-qt. saucepan. Stir over medium heat until sugar dissolves. Bring mixture to a boil without stirring. When syrup temperature reaches 260 degrees F, add color. Do not stir; boiling action will incorporate color into syrup. Remove from heat at 300 degrees F or when drops of syrup form hard, brittle threads in cold water. After boiling action ceases, stir in flavoring. Avoid rising steam when stirring. Poor syrup  into lightly oiled candy molds or onto greased cookie sheet and score with knife to form bite-size pieces. (I use the side of a meat tenderizer to break it apart after it hardens.) When cool, break into pieces and dust with powdered sugar to prevent sticking. Store in an airtight container.