What you need
- Sugar
- Water
- Saucepan
- Candy Thermometer
- Baking mat or paper
Directions
- Pour 250g sugar with 300ml water in the saucepan. Put on medium heat. Keep heating the mixture until it reaches 135°C (check with the candy thermometer). Don’t stir it!
- Once the mixture reaches 135°C, pour it onto the baking mat to dry.
- Let the mixture dry until it is not sticky anymore. Break the hardened sugar syrup into smaller pieces with a hard item, like the back of a knife.
