2 C. sugar
1/2 C. white karo syrup
1/2 C water
dash of salt
4 drops of flavoring (if using extract instead of oil, use 2 T)
Combine sugar, syrup, water, and salt. Bring to a boil-cook to hard ball stage 290. Turn off heat. When temp is down to 260 gently stir in coloring and flavoring. Pour immediately into molds.