Lightly butter inside of 18 (2-inch) open metal cookie cutters. Place onto a lightly buttered baking sheet. Set aside.

Combine all ingredients except food color in a heavy 1-quart saucepan. Cook over medium heat, stirring occasionally, 5-8 minutes or until mixture comes to a boil. Reduce heat to low. Cook 15-20 minutes, without stirring, until candy thermometer reaches 280°F. or until a small amount of mixture dropped into ice water forms a hard brittle strand. Stir in food color.

Carefully spoon about 1 tablespoon hot candy mixture into each prepared cookie cutter. Let stand until the candy is cooled. Remove candy from cutters.