Assemble the lollipop molds. You can make your own molds by cutting rectangles out of a 1-cm/.4-in thick neoprene mat (see Resources) that measures 1cm/.4in wide by 12.5cm/5in long using an X-Acto knife and a ruler. There are molds that are specific for making lollipops, which you can use as well. However, the neoprene mat allows you to cut out any shape or size you want.
Place the lollipop sticks down the center of the cut-out rectangles. Use tape to anchor the sticks, since they might move when the cooked sugar is poured into the molds.
You will also need a funnel gun to dispense the cooked sugar into the molds. Keep the funnel warm by keeping it filled with very hot water before pouring in the sugar. This will prevent the sugar from setting inside the funnel, especially at the tip.
Combine the sugar, glucose, water, and cream of tartar thoroughly in a sauce pot. Clean the inside of the pot with a clean brush and water. The brush should be used for this purpose only.
Cook over high heat, preferably over an induction burner, stirring until the mixture starts to boil. Stop stirring and continue to cook until the sugar reaches 156°C/313°F.
Remove the pot from the heat and add the flavoring and the coloring as needed, swirling the pot to mix the ingredients evenly.
Empty the funnel gun and dry it out thoroughly before pouring the cooked sugar into it. When the mixture stops bubbling, transfer it to the funnel gun.
Dispense the cooked sugar into the prepared molds. Let the lollipops set at room temperature.
Spray a mist of gold spray over them. This is simply a decorative element; you can do without it if you wish. Reserve the lollipops in an airtight container with silica gel packs at room temperature. They will keep indefinitely if stored in a cool, dry environment.