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Grease & line a metal baking tin with baking parchment and put on a flat, heatproof surface. Also lay any silicon lollipop molds on a flat, heatproof surface.
Put all ingredients into a large, heavy-based saucepan and put over a medium heat. Cook until all sugars have dissolved and the liquid is smooth and dark.
Turn up the heat (medium high) and boil, stirring frequently, until the liquid reaches the hard crack stage (150℃/ 300℉) on a food/ sugar thermometer. This will take around 15 minutes - be patient and do not leave the pan unattended since it could boil over and/ or the toffee could overcook and burn.
As soon as the toffee reaches 150C/ 300F, tip it into your tin and/or molds and leave to cool completely.
Once cool, give the toffee a few firm taps with a toffee hammer or the end of a rolling pin to break it up. If using silicon molds, the lollipops should unmold easily.
Store in an airtight tin (using baking parchment to keep layers of toffee separate) or wrap up in boxes or cellophane bags to give as gifts.