Lollipop

Sugar and glucose syrup are heated until the mixture reaches the hard-crack stage, about 150°C, then flavouring and colouring can be added. The hot syrup is poured into moulds around sticks and left to harden; it can cause serious burns, so don’t handle it while hot.

Keep them wrapped in an airtight container in a cool, dry place. Humidity can make the candy sticky, while warmth may soften it or make it cling to its wrapper.

A hard sweet and its stick can be choking hazards, particularly for children under five. Don’t give a lollipop to a child who is running, playing or lying down, and supervise older children while they eat one.

No: the hard candy can cause choking, and the stick can injure a dog or cause a blockage if swallowed. Sugar-free sweets may contain xylitol, which is highly toxic to dogs; keep them well out of reach.

A lollipop is a hard sweet on a stick. In British English, “lolly” can also mean an ice lolly, so the word may refer to a frozen treat rather than a boiled sweet.

Yes: press the sticks into a firm cake or a block of polystyrene wrapped in food-safe material to make a simple upright display. Keep the lollipops wrapped until serving so the sugar stays clean and dry.