From the kitchen of: Jolene Durbin, Yorba Linda, California
Mix sugar, water and syrup in a lightweight pan over medium-high heat. Bring to a boil. Add candy thermometer, cook to hard crack stage (290 degrees); remove from heat. When bubbles simmer down, stir in oil flavoring and liquid food coloring as desired.
Pour hot candy mixture into prepared molds. Remove suckers from molds when cool and beginning to hold their shape. Add decorations if desired. Place on another flat surface to continue cooling. Put cooled suckers into plastic bags.