- 100 ml water
- 250 g granulated sugar
- 1/2 tsp cream of tartar
- red food colouring
Place the sugar, cream of tartar and water into a saucepan and heat until the sugar has dissolved, stirring constantly.
Once the sugar has dissolved, bring the solution to the boil and place your sugar thermometer in it.
When the temperature has reached about 295 degrees, test the sugar to see if it is ready by dropping a spoonful of it into some water; it should go hard enough for you to crack it.
Add a few drops of food colouring and leave to cool a little.
Grease the heart-shaped moulds, then spoon some sugar mixture into each one. Lay your lollipop stick in the grooves and leave to set.