Spread parchment paper or silicone sheets. Get lollipop stick or toothpick ready.
Take sugar, liquid glucose, water in a sauce pan and mix well.
Place it on heat and bring it to a boil.
Place a candy thermometer in and cook on medium low heat.
Take a brush, dip them in water and brush off the sides of the sauce pan.So no sugar crystallize.
Now cook this till hard crack stage or 310 degree F.
Immediately add in peppermint oil and blue food colour. mix well.
Immediately pour into parchment paper little circles and place lollipop stick in it.
Leave to cool.
Remove and store in air tight container.
Enjoy
Notes
Take all ingredients in a sauce pan and then place it on heat.
Spray measuring cup with little oil before measuring liquid glucose so it just slides off.
If you don't have thermometer. You have to cook till hard ball stage. When you pour some syrup in a bowl of cold water. You will be able to gather the syrup and form into a hard ball. this is the stage.
Once the syrup reaches the hard crack stage, you have to act very fast. Else it may harden.
If the syrup hardens too quickly, just heat them very lightly will the syrup gets loose and then pour immediately.
You can pour into lollipops mould for more fun texture.
This stays good in air tight container in fridge for over 2 weeks.
Use heavy bottom sauce pan. Use a sauce pan with spout for easy pour.