Line baking sheets with silpat, parchment paper, or lightly grease.

Stir sugar, corn syrup, and water in a saucepan over medium-high heat until dissolved. Attach a candy thermometer and boil until it reaches hard-crack stage, 300-310 degrees. To help prevent crystallization, dip a pastry bush in cold water, and wash down the sides of the pan occasionally.

Take the pan off the heat. At this point you can leave the candy clear, or add a few drops of food colouring. You can also add candy flavouring or leave it plain.

Pour the candy onto the baking pan in small circles with great care, since the mixture is very hot. Before the candy sets, insert lollipop stick, and add sprinkles.