Prepare your workspace by clearing a clean area in the kitchen and gathering all materials.

In a medium saucepan over medium heat, combine granulated sugar and corn syrup, stirring continuously until the sugar dissolves completely.

Insert the candy thermometer into the mixture and wait until it reaches 300°F (hard crack stage).

Immediately remove from heat and quickly stir in the baking soda, flavored extract, citric acid, and food coloring if using.

Carefully pour the mixture onto the lined baking sheet and allow it to cool completely at room temperature.

Once cooled, use a hammer or mallet (with a towel over) to gently break the candy into smaller pieces and dust with powdered sugar to prevent sticking.

Store in an airtight container to maintain its fizz.