Combine sugar, water and corn syrup in heavy 2 quart saucepan. Cook, stirring constantly until sugar is dissolved; then lower heat and boil without stirring until the candy thermometer reads 300°F. If sugar crystals form on sides of pan wipe off using a wet paper towel. Remove form heat, add coloring and oil flavoring. Set one pan of candy over a saucepan containing hot water. As soon as the other pan is cool enough to touch, cut it with scissors into strips 1 inch wide, then snip into pieces. Work quickly. Drop pieces onto buttered baking sheet. If candy cools too quickly, set over pan of hot water to soften it. When cool, sprinkle with confectioners' sugar. Store in air-tight container. If using sucker molds, after filling molds, tap to release air bubbles. Twist sticks in molds to secure them.