Mixing and Heating

• Combine water, sugar and corn syrup in a pan, and heat at medium heat. Stir mixture until the sugar dissolves.
  
  When the mixture starts to boil, stop stirring it. This keeps the sugar from reforming.
  
  Set the candy thermometer in place, so it doesn't touch the sides or bottom of the pan. Remove the pot from the heat once the temperature of the mixture has reached the "hard crack stage" (approximately 300 to 310 degrees F).
  
  

Flavoring, Coloring and Pouring

• Cool the mixture 25 degrees F. Add flavoring and coloring. If not cooled first, the flavoring would be cooked away. At this stage, malic and citric acid can be added to the mixture.
  
  Pour the mixture, either into molds, or dropped and shaped on a flat oiled surface, and add sticks.