Grease a hard surface. Simmer the sugar with the corn syrup, water and cream of tartar until the mix reaches a soft crack stage or about 280 degrees on a candy thermometer. Remove from the heat and add the flavoring. Divide the syrup in half. Add food coloring to one half; pour out separately onto the greased surfaces. Cool for 1 to 2 minutes. Pull each half separately; roll into 1/2" thick ropes. Twist colored batch around the white batch pulling until the colors adhere. Cut with scissors into 6" long lengths; bend to crook one end.