Line a 9x13 baking dish with parchment paper, ensuring it extends over the edges for easy removal. Lightly spray the parchment with cooking spray to prevent sticking.

In a medium saucepan, combine granulated sugar, corn syrup, and water. Stir gently to mix the ingredients and dissolve the sugar. Place the saucepan over medium-high heat and let it come to a boil without stirring.

Allow the sugar mixture to boil on medium-high heat for 15–20 minutes, aiming for a temperature of 300°F. The mixture will turn a golden hue.

To check the syrup without a thermometer, drop a small amount into a bowl of cold water. It should form a hard, snap-like texture when ready.

Remove the saucepan from heat. Carefully stir in flavor extract and any food coloring.

Quickly pour the hot candy mixture into the prepared baking dish, spreading it evenly. Allow to cool at room temperature for about 45 minutes.

Once cooled, carefully lift the candy out using the edges of the parchment paper and break into shards of desired size.

If desired, dust the candy shards with powdered sugar to prevent sticking and store in an airtight container.