• 1kg sugar
  • 100g invert sugar
  • 1tsp white vinegar
  • 500 ml water

Also need:

  • Corn Starch


  • 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