First prepare a marble slab or silpat by lightly greasing it with oil. Lightly grease a large offset spatula, and kitchen shears as well.  Set aside.

In a small pot, add the water, sugar, and cream of tartar.  Mix to combine and place over medium heat.  If there are any bits of sugar on the side of the pot, brush it down with a wet brush.  Once the bubbles become thick and viscous, check the temperature.  You want to bring this to a hard crack stage of 300F-310F.  Once it reaches the temperature, immediately take it off the heat and quickly mix in your yellow gel food coloring, extract, and 1 tsp of citric acid.

Pour the sugar onto the lightly greased marble or silpat. Gently ease the sugar into a log with your large off set.  The moment it starts to hold it's shape, cut the candy with your kitchen shears.

Quickly return to the first piece and start to shape it into rounds or your preferred shape.  If the candy gets too hard, gently heat it in the oven until soft enough to handle.

Coat the shaped candies in the 1/2 tsp citric acid and powdered sugar mixture. Sift to remove the excess.  Serve as is or wrap with candy wrappers.