Allow the sugar syrup to continue to cook, without stirring, until it reaches soft-crack stage (270 degrees). Taffy can be cooked slightly less, to hard-ball stage (260 degrees), if desired. Candy cooked to soft-crack will be brittle and hard, while candy cooked to hard-ball will be slightly softer and stickier.
Once the candy has reached the desired temperature, remove from the heat and immediately stir in the desired flavored extracts and food colors. For this recipe, ½ tsp flavored extract and 3-4 drops of food coloring should be sufficient. Feel free to experiment with various flavor and color combinations. If you are making multiple colors from the same batch, remember to divide up the syrup before adding the colors. Place any syrup you will not be pulling immediately on a baking sheet in a 200 degree oven to remain warm and pliable.
