- 2 kg sugar
- 1 liter water
- 0.5 kg liquid glucose
- 1 teaspoon creme of tartar
- Food colour
Prepare heatproof molds (silicon) and set them on vinyl sheets.
Mix water and sugar and bring to boil. Wash down any sugar crystals building up on the side of the pot.
Remove scum floating on boiling sugar. Cook to 120 C. Continue washing down sugar crystals
Add glucose and creme of tartar and cook further to 145 C. Remove from heat source to stop boiling process, then add few drops of liquid food colour, if desired.
Pour into prepared molds and let cool.
Remove and shape sugar from molds while still slightly warm and flexible. Let cool completely and fix together, using a blowtorch.