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Generously grease a standard 8"x8" baking pan and set aside.
In a small or medium sized saucepan, heat the sugar, corn starch, corn syrup, butter, water and salt on medium-high heat until bubbles form. Keep stirring until the mixture reaches 250 degrees F. (My new Thermapen worked wonders here!).
Remove the saucepan from the heat and add in the extract and food coloring if using. Pour it into the greased baking pan. Using a well-buttered bench scraper, fold the liquid onto itself until it is cool enough to touch.
Generously butter your hands and stretch the candy into a long rope. Fold it in half so the ends meet and stretch again. Repeat for about 5-10 minutes or until the candy gets lighter and lighter in color.
Finally, pull the candy into a rope about ½" wide (or whatever thickness you'd like). Set it down and using a well-buttered pair of scissors, cut into small pieces.
Allow the candy to rest for about 30 minutes before wrapping in parchment paper or waxed paper.