Prepare two large non-stick baking sheets by greasing them lightly with oil then set aside.
Stir together the sugar, glucose and Coca-Cola in a small saucepan over a low heat until the sugar is dissolved. Brush any sugar crystals from the sides of the saucepan using a pastry brush dipped in warm water. Bring the mixture to a boil over high heat and simmer without stirring until the bubbling mixture reaches the hard-crack stage (150°C).
Remove pan from heat then stir in a small amount of gel food colouring. Working carefully, drop a Tbs of the sugar onto the greased baking sheet then insert the lolly sick. Allow the lollies to cool and harden then remove them from the baking sheet.
Store in an airtight container in between sheets of greased baking paper with a layer of rice in the bottom of the container.
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