In a medium saucepan, mix together the sugar, corn syrup, and water. Stir over medium heat until the sugar completely dissolves.

Attach your candy thermometer to the side of the pan. Let the mixture boil without stirring until it reaches 300°F (149°C), known as the hard crack stage. This is what gives the candy its signature snap!

Immediately remove the pan from heat. Working quickly, stir in the baking soda, citric acid, flavoring, and food coloring. Be cautious — the mixture may bubble or foam a little due to the reaction.

Pour the hot candy onto a parchment-lined baking sheet and spread it thinly using a spatula. Allow it to cool completely at room temperature until hardened.

Once hardened, break the candy into pieces using a rolling pin, mallet, or the back of a spoon. Crush it into small “pop rock” sized chunks.