2 c  Sugar
1 c  Light corn syrup
1/2 c  Water
1/4 ts Desired food coloring
Few drops oil of cinnamon,
Oil of peppermint, or
Oil of wintergreen

Line 8x8x2 baking pan with foil, extending foil over edges of pan.
Butter foil & set pan aside. Butter sides of heavy 3-qt saucepan. In
saucepan, combine sugar, corn syrup and water. Cook over med-high
heat to boiling, about 5 min, stirring constantly with wooden spoon
to dissolve sugar. Avoid splashing mixture on sides of pan. Carefully
clip candy thermometer to side of pan. Cook over med heat, stirring
occasionally, until thermometer registers 290 , soft-crack stage,
20-25 min. Mixture should boil at a moderate, steady rate over the
entire surface. Remove saucepan from heat; remove thermometer from
saucepan.

Quickly stir in desired food coloring and flavoring. Immediately pour
mixture into prepared pan. Let stand 5-10 min or until film forms over
surfaces of candy.

Using broad spatula, begin marking candy by gently pressing line
acress surface, 1/2″ from one edge of pan. Do not break through film
on surface. Repeat pressing 1/2″ along other 3 edges of pan,
intersecting lines of corners to form squares. If candy does not hold
shape, it is not cool enough. Let stand a few minutes & start again.

Continue marking lines along all sides, 1/2″ apart, until you reach
center. Retrace lines, pressing spatula deeper but not breaking film
on surface. Repeat until spatula can be pressed to bottom along all
lintes. Cool completely. Use foil to lift candy out of pan; break
into squares. Store covered.

To make molded candies, oil hard candy molds. Quickly pour mixture
into molds. Cool 10 min. or until firm. Invert; twist molds until
candies come out. Cool completely.