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Line 12x17 1/2 inch jelly roll pan with foil. Lightly mist foil with vegetable oil spray or dust it with powdered sugar. Combien sugar, corn syrup and water in a deep heavy bottom saucepan. Cook over medium heat, stirring to dissolve the sugar. Bring to a boil and stop stirring. Clip on a candy thermometer and cook the syrup until it reaches 310 degrees. Stir in the desired flavoring oil and optional color (to make more than one flavor, pour half the syrup into a heatproof mixing bowl, and add a different flavor and color to each half, working quickly to keep the syrup from hardening). Pour the syrup into the prepared pan. Once the candy has cooled completely, break each sheet into bite size pieces. Dust with optional powdered sugar. Stor in airtight container up to 2 months. Though Haard Tack Candy isn't hard to make, it is extremely hot during the final stage of this recipe, so please handle with care.
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