Prepare your lollipop mold by poking a small x in the base of the heart mold (see blog post for photo example) and inserting lollipop sticks.
Combine sugar, corn syrup and water in a heavy-bottomed, stainless steel pot over med-high heat. Bring to a boil
Cover the mixture with the lid and let condensation build for 5 minutes (this helps to wash the sugar off the sides of the pan). Remove lid and reduce heat to medium.
Insert candy thermometer and let mixture cook (do not stir) until it reaches 300ºF.
Remove mixture from heat and stir in citric acid
Divide the mixture into three silicone bowls and add 1/2 tsp of flavoring to each bowl and then the desired amount of food coloring. I did one drop each of white and liquid food coloring per bowl. Stir until combined.
If your sugar gets too hard, microwave it to soften for about 10 seconds. Then pour into your prepared lollipop molds and let harden before removing them.
Torch the backside of the lollipops with a creme brulee torch to make them shiny then wrap in lollipop packaging or use as a cake topper. Lollipops will be sticky.