Combine sugar, syrup, salt and water in a saucepan. Heat slowly, stirring constantly, until sugar dissolves, then cook, stirring, until mixture reaches 300 on a candy thermometer (a tsp of syrup will separate into brittle threads when dropped into cold water).

Stir in food coloring and extract until blended; remove from heat.

Drop from tip of a teaspoon onto well oiled cookie sheets to make 1 1/2 inch rounds, or spoon into well oiled 1 1/2 inch molds. If syrup hardens while shaping drops, heat slowly until just melted.

Cool on cookie sheets or in molds until firm, then remove carefully with spatula.

/Candy