Bring to a boil. Cook, without stirring, until a candy thermometer reads 300° (hard-crack stage). Remove from the heat; stir in flavoring. Immediately pour into prepared pans; cool. Dust with ...

Additionally, if possible, it's good practice to separate your hard candy by flavors, this will ensure that as they sit over time they don't cross-contaminate and turn a sweet taste into a sour one.