Making ready the Sugar Mixture: Commence by boiling the sugar and glucose syrup together. This mixture need to be diligently monitored, ensuring it reaches the "really hard crack" phase, which can be all-around 146°C to 154°C.Properly, let's just say after I tried really building rock candy I spotted which was not going to occur for various reaso

Making ready the Sugar Mixture: Start off by boiling the sugar and glucose syrup together. This mixture need to be diligently monitored, ensuring it reaches the "hard crack" phase, that is all-around 146°C to 154°C.Large spherical tin with lid. Each and every tin is filled with rock sweets and might be personalised with a digitally printed label