Mix sugar, syrup, and water in large heavy saucepan. I use an asbestos pad under mine so syrup will not burn. Stir over medium heat until sugar dissolves so no crystals are on side of pan. Boil without stirring until temperature on candy thermometer reaches 310 Degrees F. or until drops of syrup form hard and brittle threads in cold water. (I use a thermometer for accuracy). Remove from heat. Add coloring and flavoring oil. Mix well with gentle stirring. Oil vapor is very strong so hold your head to one side while stirring. Pour into greased pan. Sift small amounts of powdered sugar over top of syrup. Cool - score if possible and break or cut into pieces. I use a knife and hammer or knife blade top. If it gets too cold to score, just take out of pan and break into pieces. Store in airtight container. Makes 2/14 poundes. Take out of pan before you cut or break pieces.