Swirly whirly lollipops

1.Line a 12-hole (1-tablespoon) mini muffin tray with paper cases.

2.Combine sugar and 1 cup water in a medium saucepan over low heat. Stir, without boiling, until sugar dissolves. Brush down inside of pan with a pastry brush dipped in hot water.

3.When all sugar crystals are dissolved, add vinegar. Bring to the boil over high heat. Boil, uncovered, without stirring, for 10-15 minutes or until temperature reaches 122°C on a candy thermometer. If you don’t have a thermometer, drop a teaspoon of toffee into a cup of cold water; if you can bring syrup together and roll into a firm ball, it’s ready. Pour toffee into a medium heatproof jug. Let bubbles subside.

4.Pour mixture into prepared cases. Don’t spoon or scrape mixture from jug as toffee can crystallise. Place a tiny drop of colouring at centre of each toffee; using a toothpick, briefly swirl colouring through.

5.Using clean toothpicks, repeat with remaining colours. Stand for 15 minutes. Insert craft sticks. Stand for 3 hours or until firm.