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Lightly dust a baking sheet with powdered sugar or cornstarch to prevent sticking.
In a medium saucepan, combine granulated sugar, light corn syrup, and water. Stir gently over medium heat until the sugar fully dissolves.
Attach a candy thermometer to the saucepan, ensuring it doesn’t touch the bottom. Allow the mixture to heat without stirring until it reaches 300°F (hard-crack stage).
Remove from heat and quickly stir in the baking soda and ¼ cup of citric acid. The mixture will bubble and expand.
Add the flavoring extract and food coloring, stirring quickly to combine.
Pour the bubbly mixture onto the prepared baking sheet, spreading it evenly. Let it cool completely for about 30 minutes.
Once hardened, break the candy into small, bite-sized pieces. For extra tang, sprinkle with an additional teaspoon of citric acid and toss to coat.