Lay out a piece of wax paper and place a candy mold on top. Add the corn syrup, sugar and water to a small saucepan over medium-high heat.
½ cup light corn syrup, ¼ cup white sugar, ⅛ cup water
Cook and stir occasionally until the sugar is completely dissolved, about 3 minutes. If any crystals have formed on the sides of the pot, brush them down with a wet pastry brush.
Bring to a boil and then turn the heat down to medium. Cook, without stirring, until a candy thermometer reads 300°F (hard-crack stage). This took about 8 minutes for me.
Remove from heat immediately. Once the mixture is no longer bubbling, stir in the strawberry flavor and food coloring.
1 teaspoon strawberry flavoring, 10 drops red food coloring
Immediately pour or spoon the mixture into a candy mold.
Scrape the top of the mold with a spatula directly after pouring to ensure the candy is even and fills all of the cavities.
Let the candy sit until cooled and hardened (at least 10 minutes). Release from molds. Break off any excess candy.
Wrap the candies, if desired and enjoy!
Notes
Store in a container in a dry, dark place at room temperature.
Hard candies hold up well at room temperature, but don't let them sit out in the sun--if you do, you may find a melted puddle of red food coloring and corn syrup. Bring a cooler if you're transporting your strawberry candy in the heat.
Keep out of reach of young children because hard candy is a choking hazard.
This recipe uses super strength flavoring. If you are using a regular strength flavor extract, double the amount.
You need to work quickly once you reach the hard-crack stage.
It’s important to use a thermometer. Use a small saucepan so that the thermometer can be immersed far enough into the liquid.