Preparation / Directions:
Combine sugar, water and syrup in a medium steel pan (I don't know how a non-stick pan will hold up). Boil and stir. Measure temperature with a candy thermometer. Cook to "soft crack" (290 deg) or just a little past (265 deg for high altitude, don't ask why). Add food color, a little at a time, until desired color is achieved. Caution: the food color might splatter! Add flavor oil (amount varies depending on taste, but you can safely add half** a small bottle without killing yourself!) Stir oil in very good. Be careful to not keep your face over the pan. The flavor oils might make it hard to breath (literally). Also, ventilate your house if possible because the aroma is quite saturating!
While the concoction is reaching temp, lightly (couple teaspoons worth) coat a cookie pan with the powdered sugar. When you've finished mixing the stuff, pour the mix onto it. You can also sprinkle some sugar on the top after it's cooled down some. Cool the pan in the fridge (or freezer for faster results). If you score the candy with a knife, before it is completely hardened, you can shape it into uniform pieces. Otherwise, you'll just have to break it up into shards. >Hint: the edges usually harden faster. If your candy doesn't harden clear, you probably put too much powdered sugar on the pan, at least that's what I've found.
* These can usually be found at drug stores
** Cinnamon is VERY strong, use about two teaspoons unless less you wan
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