Butter 10-12 assorted metal Halloween cookie cutters. Place on a parchment paper-lined baking sheet; set aside.
In a small heavy saucepan, combine the sugar, water, corn syrup and cream of tartar. Cook and stir over medium heat until sugar is dissolved. Bring to a boil. Cook, without stirring, until a candy thermometer reads 300° (hard-crack stage).
Remove from the heat; stir in orange oil. Pour into large ramekins or custard cups; tint with food coloring as desired.
Working quickly, pour sugar mixture into prepared cutters to a depth of 3/16 in. Cool for 1 minute. Using a wooden skewer, poke a hole in the top of each candy. (If sugar mixture hardens before pouring into cutters, microwave in a large ramekin or custard cup for 10 seconds on high.)
Remove cutters just before candy is set. String fishing line through holes; knot each line, forming a loop. Hang as desired.
Editor's Note: This recipe was tested with LorAnn orange oil. It can be found at candy and cake decorating supply shops or at www.lorannoils.com. We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.