Cover a cookie sheet (one with sides) with foil and lightly oil the foil so the candy will remove easier. Combine your water, sugar and corn syrup in a medium-sized saucepan. Stir to combine. Place the saucepan over medium heat and warm until the sugar dissolves, stirring occasionally.

Once the sugar has dissolved, bring the mixture up to a boil and place a candy thermometer into the pot. Do not stir the liquid during this stage. Watch the pot in the first few minutes and adjust the temperature to find an even boiling point (too high will make it start to spill over the top). Let the mixture boil until the temperature reaches 300° F (it could take 20-30 minutes depending on your pot and type of stove).

Have your extract and food coloring ready because as soon as it reaches 300°, you'll want to take it off the stove and quickly stir in your extract and food coloring. The mixture will hiss a bit at you when you pour them in, but just stir quickly until combined.

Pour the mixture into your foil-lined pan, and let it spread evenly across. Keep some potholders underneath as the candy will make the pan really hot.

I would also suggest having some boiling water ready to pour into your pot and dip your utensils in once the candy is poured. Really hot water is the best way to get all that sugar mixture off your cookware and thermometer.

If you want to add any sprinkles on top of your candy sprinkle them over the top.

Let the candy cool for about 45 minutes. Then use a hammer to break your candy into whatever size pieces you want (either wash the hammer first or put wax paper on top of the candy before hitting). Now your fancy candy is ready to eat!