In a large saucepan, mix together sugar, corn syrup and water. Stir over medium heat until sugar dissolves. Bring mixture to a boil without stirring. When syrup temperature reaches 260^o F, add color. Do not stir; boiling action will incorporate color into syrup. Remove from heat at 300^o F or when drops of syrup form hard brittle threads in cold water. (Temperature will continue to rise after removing from heat, so remove precisely at 300^o F). After boiling action ceases, add flavoring and stir. USE CAUTION WHEN ADDING FLAVORING TO AVOID RISING STEAM. Pour into lightly oiled [vegetable oil] candy molds (not chocolate molds), or onto greased cookie sheet and score to mark squares. When cool, unmold or break into pieces. You  can also dust with powdered sugar to prevent sticking. Store in airtight containers.