What you will need:
2 cups granulated sugar
2/3 cup light corn syrup
3/4 cup water
1 teaspoon flavoring (or as desired)
1 teaspoon medicated oil**
1/4 teaspoon coloring
candy thermometer
hard candy mold or sheet pan
**For hard candy a oil infused with keef or hash makes a stronger candy**

　
Lightly oil candy molds.(vegetable oil)
In a large saucepan, mix together sugar, corn syrup and water.
Stir over medium low heat until sugar dissolves. Bring mixture to a boil without stirring.
When syrup temperature reaches 260 F, add color. Do not stir, boiling action will incorporate the color.
Remove from heat at 300 F, when drops of syrup form hard brittle threads in cold water.
(Temperature will continue to rise after removing from heat, so remove at 300 F precisely)
After boiling action stops, add medicated oil, flavoring and stir.
USE CAUTION WHEN ADDING FLAVORING TO AVOID STEAM.
Quickly pour into lightly oiled candy molds ( not chocolate molds), or onto greased sheet pan and score top to mark squares
When cool, unmold or break into pieces. You can dust with powdered sugar to prevent sticking.

Store in airtight containers.

Guidelines for candy temperatures
230 F to 233 F Thread stage (syrup)
244 F to 248 F Firm-ball stage (Caramels)
250 F to 266 F Hard-ball stage (Marshmallows)
270 F to 290 F Soft-crack stage (Popcorn balls)
295 F to 310 F Hard-crack stage