Homemade Lollipops

Equipment:
You'll need 18 lollipop sticks
Ingredients:
1 cup white sugar
2 teaspoons glucose syrup (see note)
1/4 cup water
1 to 2 drops food colouring of choice
Directions:
Line 2 large, flat baking trays with baking paper. Refrigerate until you're ready to use them.
Combine sugar, glucose syrup and water in a small saucepan. Cook over low heat, stirring with a wooden spoon until sugar is completely dissolved. Increase heat to medium-high and bring to the boil (do not stir).
Add food colouring. Reduce heat to low. Boil gently for 12 minutes, or until mixture has reached correct temperature. To test temperature, drop a small spoonful of sugar mixture into a glass of cold water. Allow to cool, then remove from water. The mixture is ready if toffee is brittle (149°C to 154°C on a sugar thermometer). If not, continue boiling mixture and checking until toffee is brittle. Remove saucepan from heat.
Remove baking trays from fridge. Drop spoonfuls of toffee onto baking trays. While mixture is still soft and warm, press a lollipop stick into the centre of each circle. You will need to work quickly before the toffee sets.