In a saucepan, blend sugar, golden syrup, and water. Bring to a boil over high heat, and continue boiling until mixture reaches 290 °F (Hard Crack stage). CAREFULLY remove pan from heat.
Using a large metal spoon (like a tablespoon), pour puddles of the sugar syrup onto the oiled cookie sheet. Immediately place sticks into puddles, and rotate them in the sugar to coat. Allow to cool completely (20-30 min), and then lift straight up to remove from pan.
Alternatively, you can use a Silpat to line your pan. If you are using a Silpat, lift the Silpat and gently peel it away from the lollipop.
Store tightly covered in a cool, dry place. You can individually wrap in parchment or waxed paper or plastic wrap. If you need to layer lollipops to fit in container, place a piece of parchment or waxed paper between the layers.
Lollipop sticks can be purchased in the candy aisle at craft stores.
If you do not have a safe oil to use, you can use a dry Silpat placed on a cookie sheet.
Variations: If you wish to use candy molds to make shaped lollipops, make sure they are rated for SUGAR candy, not just chocolate, as those will melt. You can also use this mixture in silicone ice cube trays. Pour a thin layer (approx 1/8 – 1/4 inch) into trays and allow to cool. Invert molds and push candies out.