Place all ingredients into the saucepan and stir over high heat until the sugar dissolves. Bring to a boil and reduce heat to a simmer.

Allow mixture to boil and stir occasionally until it reaches the hard ball stage. To tell if it is at the correct stage you can drop a small amount of the mixture into a glass of very cold water and then use your fingers to roll the mixture into a ball. If the ball holds its shape, it is in the hard ball stage, or if using a candy thermometer, the temperature reaches 284°F. 

Place a silicon mat on a baking sheet and pour the mixture into small rounds onto the mat.

Allow the rounds to cool and set. 

To store, wrap in wax paper or cellophane, or dust in powdered sugar and store in a tin.