In a medium saucepan, stir together the white sugar, corn syrup, and water. Cook, stirring, over medium heat until sugar dissolves, then bring to a boil. Without stirring, heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads.

Remove from heat and stir in food colorin. Pour onto a silpat lined baking sheet/ jellyroll pan.

Let cool, and break into large pieces that resemble broken ice. Store in an airtight container.