Christmas Hard Candy - cooking recipe

Ingredients

2/3 cup white Karo
2 cups sugar
1 cup water
1/2 teaspoon oil flavoring (approximate)
1/2 teaspoon food coloring, of choice (approximate)
3 cups confectioners' sugar

Preparation

Put a couple of LIGHTLY oiled and then wiped out, 10\" frying pan (metal--not cast iron) in the freezer for 20 minutes or so before starting the candy (one for each batch).
Put the confectioners sugar in a bowl and put on the table where you will be working with the candy.
Put the Karo syrup, sugar, and water in a large saucepan; bring it to a boil and cook over medium heat till thermometer reaches 300F to 305F (hard crack stage).
Immediately take off the stove and add the flavoring and the food coloring.
Pour into the cold pans and wait till it starts to set; it will cool around the edges first.
When it does, start picking up and snipping with scissors to desired size.
Put into the confectioners sugar and leave there, tossing every so often, till you are done.
When that particular flavor is done, put the candy in a sifter and sift the confectioners sugar off and put into a clean bowl; save this sugar for the next batch.
AMOUNT OF OIL FLAVORING THAT I USE:
cinnamon--scant 1/2 teaspoon (deep red); lemon--full 1/2 teaspoon (yellow); anise--full 1/2 teaspoon (blue); lime--full 1/2 teaspoon (light green); spearmint--exactly 1/2 teaspoon (dark green); orange--full 1/2 teaspoon (medium orange); clove--level 1/4 teaspoon (this flavor is very strong--no color).