Prepare your molds with non-stick spray or lay out a silicone baking mat. Have the coating sugar ready in a bowl.

In a heavy saucepan, mix granulated sugar, corn syrup, and water over medium heat until sugar dissolves.

Insert candy thermometer and boil without stirring until mixture reaches 300°F (149°C) - the hard crack stage.

Remove from heat immediately. Let bubbles subside for 30 seconds, then stir in lemon extract, citric acid, and food coloring.

Pour into molds or onto the silicone mat. If using a mat, wait until candy is pliable (not liquid) and cut into small pieces with oiled shears.

While still warm but holding their shape, toss the candies in the extra granulated sugar to coat.

Let cool completely on a wire rack or parchment paper before storing in an airtight container.