In a medium saucepan, combine granulated sugar, water, and light corn syrup. Stir until sugar is fully dissolved and bring to a boil without stirring.

Allow the syrup to boil for about 10 minutes, or until it reaches the hard crack stage, using the cold water test.

Remove from heat and let the bubbling settle for one minute to ensure smooth texture.

Add food coloring and flavoring oil to the hot syrup, whisking gently to combine.

Pour the hot mixture onto a sheet of aluminum foil dusted with powdered sugar and spread evenly.

Once slightly cool, score the candy surface with a sharp knife to make breaking easier later.

Allow the candy to cool and harden completely for about 30 minutes at room temperature.

Break the cooled candy along the scored lines and store in an airtight container.