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Combine sugar, water, syrup and Cream of Tartar into a heavy saucepan.
Set stove to medium to high heat.
Set candy thermometer on pan, but don't allow it to touch the base of the pan.
Stir slowly but constantly. Allow the temperature to rise slowly.
The mixture will boil. Allow the water to slowly boil off.
When candy thermometer reaches 300 degrees (hard crack), add in the food coloring.
Stir in slowly to prevent bubbles then immediately pour into mold or pan.
Be sure your molds have a liberal coating of mold-release or cooking spray.
Pour slowly and along the edge to reduce bubbles.
Once the mold is full, slowly tilt the mold to drain the material back out.
Allow to cool fully before removing from the mold.