In a large heavy saucepan, combine sugar, corn syrup and water. Cook, stirring occasionally, over medium-high heat until a candy thermometer reads 300° (hard-crack stage). Remove from the heat; add flavoring. Pour into a well-buttered 15x10x1-in. pan. Randomly drop green and red food coloring over candy; swirl a wooden skewer or toothpick through colors to marble (photo 1). Let candy cool until firm, but not completely set, about 20-25 minutes (finger should not leave a dent when pressed into candy, but candy should be warm and bendable). Invert pan and press on pan bottom to release candy in one piece (photo 2). Wrap a sheet of waxed paper around a 2-liter soda bottle; attach with masking tape. Slowly wrap candy around bottle to mold shape, bring ends together (photo 3). Hold in place until set, about 5 minutes. Remove waxed paper and bottle. Place candy tube on a 10-in. plate. Place a candle in the center. Garnish plate with additional broken glass candy if desired. To store, wrap with plastic and keep in a cool, dry place for up to 1 week.
Editor's Note: For broken glass candy, prepare recipe as directed. Tint half with green food coloring and half with red. Pour into two buttered 13-in. x 9-in. x 2-in. pans. Cool completely. Remove from pans and bread into bite-size pieces.