Grease two large pans (about 38x25x2,5 cm) thoroughly and set them aside. This step makes unmolding and breaking the candy easy later—don’t skip it.

In a heavy saucepan, combine the sugar, water, corn syrup, and your chosen food coloring. Stir gently and heat over medium, swirling the pan until everything’s dissolved. You’ll see the mixture turn clear and glossy, and it should feel smooth when you stir.

Once the mixture starts to boil, stop stirring and attach your candy thermometer. Let it bubble away undisturbed, keeping a close eye as it climbs towards 150°C (the 'hard crack' stage). The bubbling will intensify, and the syrup will thicken and clear.

When the temperature reaches 150°C, immediately remove the pan from the heat and stir in your chosen flavoring—this is where the aroma lifts out of the pan and perfumes your kitchen.

Quickly (but carefully!) pour the hot candy mixture into your greased pans. Tilt gently to spread it out. Let it cool on the counter, untouched, until fully firm and brittle.

Dust the surface generously with confectioners' sugar, then use a mallet, the back of a spoon, or clean hands to break the sheet into vibrant candy shards. Each piece should sparkle and snap satisfyingly.

Store any leftovers in an airtight container—this preserves the crunch and keeps humidity at bay.