Old Fashion Christmas Candy

Combine granulated sugar, corn syrup,and water in a heavy 3 qt saucepan. Stir over medium heat until sugar dissolves. Brush inside of pan with a pastry brush dipped in cold water to wash down any sugar crystals that will cling to the pan. Boil the mixture, without stirring, until it reaches 310 degrees on candy thermometer. Remove pan from heat. BE CAREFUL - the mixture is dangerously hot. After boiling stops quickly stir in a flavoring oil and a food color. Immediately and carefully pour hot syrup in long thin even strips onto long sheets of heavy duty aluminum foil that have been generously sprinkled with powdered sugar. Let candy cool and harden. Break into lare bite size pieces. Store in airtight container.