Prepare at least two baking sheets by lining them with Silpat nonstick baking mats or parchment paper. Line up your lollipop sticks on your baking sheets about 4 inches apart.
In a large glass bowl, fill with ice and water and then set aside.
In a medium saucepan, bring the sugar, corn syrup, and 1/4 cup water to a boil. Stir constantly until sugar is dissolved and your candy thermometer reaches 310 which is the hard crack stage. This usually takes about 5-7 minutes. Occasionally wash down sides of pan with a pastry brush dipped in cold water to prevent crystals from forming.
Add your extract to your mix then immediately set pan into ice-water bath to stop the cooking (syrup will steam vigorously) Let sit about 25 seconds. (If you want a colored candy, add your food dye with the extract)
WORKING QUICKLY, pour syrup onto your lollipop sticks, forming circles that are about 3 to 31/2 inches in diameter.
Add sprinkles, candies, seeds, etc. and lightly press into the lollipop.
NOTE: I would pour a lollipop and then sprinkle my sprinkles and then do another lollipop and sprinkles, as the candy hardens quickly!
Let sit until completely hardened and cooled.