Prepare your ingredients and tools. Wrap a baking sheet in foil and spray with Nonstick Cooking Spray (to taste).
Add the Water (1/2 cup) to your saucepan.
Add Granulated Sugar (2 cup).
And Light Corn Syrup (3/4 cup).
Place the saucepan on the burner and turn the heat to medium high.
Continue to stir until you sugar dissolves.
Once dissolved, turn the heat to high. Use a wet pastry brush to brush the sugar crystals down from the sides of the pan.
Once the sugar mixture begins to boil, add the candy thermometer.
Once the candy thermometer reads 285 degrees F (140 degrees C), remove the pan from the heat. Remove the thermometer from the pan, and wait until the bubbles stop forming at the top. This takes between 1 to 3 minutes.
Add the Blackberry Extract (2 teaspoon). Careful, the sugar may begin to smoke when adding this.
Add one drop of Sky Blue Gel Coloring (to taste).
Pour the mixture onto the prepared baking sheet. Let this set for at least 30 minutes at room temperature.
Use your mallet to break up the crystal.
Bag up your rock candy in small baggies or Ziploc bags and enjoy responsibly.