Put the sugar, water, corn syrup, and cream of tartar in a saucepan and bring to a boil over medium-high heat.
Brush the inner edges of the saucepan with a wet brush to prevent crystallization.
Cook until the caramel reaches 311 F (155 C) on the candy thermometer.
It is recommended not to exceed 320 F (160 C), at the risk of obtaining a more colored candy, with a caramel flavor and not bergamot.

As soon as the temperature is reached, remove the saucepan from the heat and add the bergamot and mix with a wooden spoon.
Pour into molds and let cool completely.