Combine corn syrup, butter, extract, and salt in a medium size bowl. Stir until well combined.
Stir in 1 cup of powdered sugar at a time until mixture is too stiff to stir.
Add more powdered sugar and knead mixture until it no longer sticks to your hands, adding more powdered sugar as necessary.
Divide into three equal portions.
Leave one portion white and color one blue and the remaining red.
Pinch off a piece of each color and roll into a 1-inch ball.
Place on trays or baking sheets lined with waxed paper.
Flatten with a flat-bottomed cup or your hand.
Cover with another sheet of waxed paper and refrigerate for 60-90 minutes or until firm.
Melt candy coating according to package directions.
Dip the candies into the melted candy coating with a fork, tap off the extra, and place back on the waxed paper.
Sprinkle with sprinkles or jimmies if desired.
Repeat until all candies have been coated.
Let candies set up until chocolate is firm before storing in an airtight container.
Candies can be frozen in single layers separated by waxed paper if desired.