Spray your molds with cooking spray--lightly--and insert the sticks. I cut my paper straws in half to fit in my molds.

Combine the sugar, corn syrup, and water in a medium-sized pan over medium-high heat. Stir with a wooden spoon until the sugar dissolves, then take a wet pastry brush and clean the sides of the pan. Once the mixture is boiling, insert your candy thermometer. Boil without stirring until the mixture reaches 295 degrees Fahrenheit (146 C).

When it reaches the 295 degrees, take the pan off of the burner, and let it sit until it stops bubbling completely. Add the flavoring and food coloring and stir well.

Spoon the candy into your prepared molds, working quickly, and making sure to cover the back of the sticks. I actually find it easier to use a measuring spoon instead of a regular spoon, but you can try both to see which one you like!

Allow the suckers to cool and completely harden before removing them from the molds. Store the suckers individually wrapped, in an airtight container at room temperature, for up to a month!

TIP: To make cleaning your pan easily, immediately fill it with the hottest water you can. I put the spoons and thermometer inside the pan too! Let it sit until candy is gone--you might have to dump out cooler water and add hot water again. Or, you can boil water in the pan until it's gone.