2) In a heavy-bottomed 3.5L saucepan over medium heat, mix the sugar and water over medium heat. Cook until the mixture reaches the soft ball consistency, or a temperature of 110C on a candy thermometer. Stir in the coconut and cardamom, and add food colouring, if using (the toffee should be a pale, gentle pink.)
3) Quickly spread the mixture evenly into the prepared pan, firmly pressing it into the corners. Allow it to cool and harden (takes a number of hours!). Cut or break into delicate squares or pieces and enjoy!