18 lollipop sticks
1 cup white sugar
2 teaspoons glucose syrup
1 to 2 drops of food coloring of your choice
1/4 teaspoon of flavoring essence (e.g. lemon essence, strawberry essence, mint essence, orange essence etc)
1. line 2 large, flat baking trays with baking paper. Refrigerate until ready for use.
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).
3. Add food coloring and flavoring essence. Reduce heat to low. Boil gently for 12 minutes, or until mixture has reached correct temperature. To test temperature, drip a small spoonful of sugar mixture into a glass of cold water. Allow to cool, then remove from water. The mixture is ready if the toffee is brittle (if dropped on the bench it was hold shape and bounce)(149C to 154C on a sugar thermometer). This is called ‘hard crack stage’.If not continue boiling mixture and checking if the toffee is brittle. Remove saucepan from heat.
4. Remove the baking trays from the fridge. Drop spoonfuls of toffee onto the baking trays. While mixture is still soft and warm press a lollipop stick into the centre of each circle. You will need to work quick before the toffee sets. (This happened to me and the last two lollipops were crystalized)
Enjoy these yummy, sweeties!