Cut the sharp tips off the wooden skewers. Throughly wet the skewers and coat 3/4 of the skewers completely in sugar. Leave the top part or each skewer unsugared. Set them aside so they can dry.

Combine the sugar and water for the white layer in a medium saucepan. Cook over medium high heat, stirring occasionally, until the mixture comes to a boil and looks clear. While the mixture is coming to a boil it is a good idea to brush down the sides of the pan with a wet pastry brush to make sure that all the sugar crystals are throughly dissolved. Remove the pan from the heat and gently stir in the flavoring. Pour the mixture into the two jars and let stand until just warm.

Clip the clothes pins to the unsugared part of the skewers and gently place two skewers in each jar. The skewers should not be touching the sides or bottom of the jar or each other. (The easiest way to make sure they are hanging down the right amount is to test them in an empty jar before placing them in the jar with the solution.) The clothes pins should balance on the top of the jar keeping them skewers suspended. Carefully place the jars in a sunny place where they will not be disturbed and let the crystals grow for one week.

Remove the rock candy from solution (there may be a crust over the top that needs to be broken in order to remove them) and place them on a drying rack set over a cookie sheet. Wash the jars out with hot water to remove any crystals that might have formed on the bottom of the jar.

Pour the sugar syrup back into the pan and add the additional sugar for the red layer. Cook over medium high heat, stirring occasionally, until the mixture comes to a boil and looks clear. While the mixture is coming to a boil it is a good idea to brush down the sides of the pan with a wet pastry brush to make sure that all the sugar crystals are throughly dissolved. Remove the pan from the heat and gently stir in the red coloring. The solution needs to be fairly dark for the finished crystals to show the color. Pour the mixture into the two jars, filling each one only 2/3 full and let stand until just warm. (There may be a bit extra red syrup. This can be placed in a smaller jar and used to grow another red rock candy if desired). Place the rock candy back in the solution, making sure that 1/3 of the candy is above the level of the solution. Place the jars in a sunny place where they won’t be disturbed and let stand for one or two days.

Remove the rock candy from solution (there may be a crust over the top that needs to be broken in order to remove them) and place them on a drying rack set over a cookie sheet. Pour out the solution and wash the jars out with hot water to remove any crystals that might have formed on the bottom of the jar. (The leftover syrup can be made into hard candy or lollipops if desired, I will post that recipe soon.)

Place the sugar and water for the blue layer in a medium sauce pan. Cook over medium high heat, stirring occasionally, until the mixture comes to a boil and looks clear. While the mixture is coming to a boil it is a good idea to brush down the sides of the pan with a wet pastry brush to make sure that all the sugar crystals are throughly dissolved. Remove the pan from the heat and gently stir in the blue coloring. The solution should be quite dark. Pour the mixture into the two jars and let stand until just warm. Each jar should be about 1/3 full. Place the rock candy in the jars, making sure half of the red is above the level of the solution. Let the crystals grow for one or two days.

Remove the rock candy from solution (there may be a crust over the top that needs to be broken in order to remove them) and place them on a drying rack set over a cookie sheet. When they are dry store them in an airtight container or wrap them in cellophane bags (dipped pretzel bags are a great size and shape for these).