Step 1

Line 2 large, flat baking trays with baking paper. Refrigerate until you're ready to use them.

Step 2

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).

Step 3

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.

Step 4

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.