Prepare a large baking sheet, at least 12×17 inches, by lining it with parchment paper. Set this aside for later use.

In a medium-sized saucepan, combine granulated sugar, water, and corn syrup. Heat over medium flame, stirring continuously until the sugar dissolves and the mixture begins to boil.

Keep cooking and stirring. If this is your first attempt, maintain the heat at medium. As you gain experience, you may increase the heat slightly, but remember to stir gently and consistently. Patience is key here; achieving the correct temperature is critical for success. Removing it from the heat prematurely will ruin the recipe.

Using a thermometer, monitor the temperature of the sugar mixture carefully. Heat until it reaches 280°F. At this stage, incorporate the food coloring. Add a few drops at a time and mix until you achieve your desired color.

Continue cooking the mixture, ensuring it reaches a temperature between 290°F and 295°F. Avoid rushing this step, as reaching the proper temperature is vital. Once ready, remove the saucepan from the heat and promptly stir in the flavoring oil.

Pour the hot sugar mixture onto the prepared baking sheet, spreading it out to avoid creating a thick layer. Allow the candy to cool completely, which should take around 30 minutes.

After cooling, use a meat mallet to break the candy into smaller pieces.

Transfer the candy pieces into a resealable bag. Add the powdered sugar and shake until each piece is evenly coated.

Store the finished candy in an airtight container at room temperature. Properly stored, it will remain fresh for several months.