Lightly dust a baking sheet with powdered sugar or cornstarch so the candy doesn’t stick once cooled.
In a medium saucepan, combine granulated sugar, light corn syrup, and water. Stir gently over medium heat until the sugar dissolves completely.
Attach a candy thermometer to the saucepan, ensuring the tip doesn’t touch the bottom. Let the mixture heat undisturbed until it reaches 300°F (hard-crack stage).
Remove the saucepan from the heat and immediately stir in baking soda and citric acid. The mixture will bubble and foam up—that’s exactly what you want!
Quickly stir in flavoring extract and food coloring. Work fast, as the candy starts setting immediately.
Pour the bubbling candy mixture onto the prepared baking sheet and spread evenly. Let cool completely, about 30 minutes.
Once hardened, break the candy into bite-sized pieces using a knife or rolling pin. Sprinkle an extra teaspoon of citric acid over the pieces and toss to coat for extra pop and tang.