Ingredients
- 1kg sugar
- 100g invert sugar
- 1tsp white vinegar
- 500 ml water
Also need:
- Corn Starch
Instructions
- Dump all the stuff in to saucepan
- Heat to roughly 133 Celcius over medium high and keep it there for 20 - 25 minutes
- Might have to turn off heat at 132 as it will rise on its own
- It may pause at 105, that’s fine, don’t increase heat
- Once done pour into molds. After it cools do the stretchy thing while dipping puck into corn starch