Butter large plate or platter and set aside. Mix first three ingredients in saucepan until sugar is dissolved. Cook, without stirring until candy thermometer reaches 300 degrees (hard crack). Immediately remove from heat. Add food coloring and 1 dram (teaspoon) of oil flavoring. Stir until well mixed. Pour syrup into prepared plate or platter. Start cutting around edges with candy shears as syrup cools. Drop the candy on wax paper that has been sprinkled with powdered sugar. When candy cools, store in tins.