First, make the hard candy. Mix together the water, corn syrup, and sugar in a medium sized pot over low heat until the sugar has dissolved and the ingredients are completely combined. Then, without stirring, bring the mixture to a boil and allow it to continue to heat up until the mixture reaches 310 degrees Fahrenheit with a candy thermometer. Stir in the rose water, vanilla extract, ground allspice, and food coloring, making sure it is still at 310 degrees Fahrenheit after you add them. If it is, you can remove it from the heat, if not keep it on the heat until it goes back up to 310 degrees Fahrenheit, then remove it. Pour the candy into a 9 x 13 inch baking pan lined with parchment paper and allow to cool to room temperature, then place it in the refrigerator for 2 hours to help it harden. Break the candy into pieces (I used plastic sandwich bags and a meat tenderizer mallet) and set aside.