Grease a cookie sheet with cooking spray and set aside.
In a medium saucepan, combine sugar, corn syrup, and water over medium heat.
Stir gently until the sugar dissolves, then clip on a candy thermometer.
Allow the mixture to boil without stirring until it reaches 300°F (the hard crack stage).
Immediately remove from heat, stir in flavor extract and food coloring until fully blended.
Carefully pour the hot syrup onto the prepared cookie sheet, spreading thinly.
Let cool completely at room temperature (about 30 minutes).
Break the cooled candy into pieces using your hands or a rolling pin.