Combine the sugar, water & liquid glucose into a small saucepan and add onto a low heat. Allow the mixture to combine and the sugar granules to dissolve. This is usually when you see the mixture go from being cloudy to clear.

Use a silicone pastry brush to brush around the side of your saucepan to get rid of any sugar crystals. This will stop any falling into your mixture as it boils.

Attach your sugar thermometer and turn the heat up to a medium heat. Boil the mixture until it reaches the hard crack stage on your thermometer which is 149°C or 300°F.

Remove the mixture from the heat and add in your flavouring along with any colouring.

Slowly mix the mixture until the bubbles disappear and you have a smooth silky consistency. This only takes a few seconds.

Use a spoon to drip the mixture onto your silicone mat or into your moulds (if using a mould you want to add your sprinkles first).

Add your sprinkles or decoration of your choice and place a stick 1.5cm into your lolly, twisting it slightly so it is covered in candy mixture.

Leave your lollies to cool for 20 – 30 minutes before adding them to your cake.

To clean you pan and utensils place into the sink and add hot water and soap. Allow the sugar to dissolve (this can take a little while) but your pan will then be as good as new!