Glass Candy

2 cups sugar
1 cup water
1/4 tsp cream of tartar
1 Tblsp extract or 1 tsp flavored oil
liquid food coloring
confectioners sugar

Butter sides of a large saucepan.  Combine sugar, water, and cream of tarter in pan.  Stirring constantly, cook over medium-low heat until sugar dissolves.  Using a pastry brush dipped in hot water, wash down any sugar crystals on sides of pan.

Attach a candy thermometer to pan, making sure thermometer does not touch bottom of pan.  Increase heat to medium and bring to a boil.  Cook, without stirring, until mixture reaches hard-crack stage (approximately 300-310 degrees).

Test about 1/2 tsp mixture in ice water.  Misture will form brittle threds in ice water and will remain brittle when removed from the water.  Remove from heat and stir in extract or oil and a few drops food coloring.  Pour mixture onto a lightly grased baking sheet.  Cool completely.

Break candy into pieces.  Roll pieces in confectioners sugar, shaking off excess sugar.  Store in an airtight container.