- 1 cup Kalimba cane sugar
- 1 tbsp cream of tartar
- 1/2 cup corn syrup
- 1/4 cup citric acid
- 2 drops food colouring
In a pan over medium heat, stir together the Kalimba sugar and cream of tartar. Stop stirring once it comes to a boil. Place the candy thermometer in the pan. Don't stir the thermometer until the temperature reaches 300 degrees. Remove the pan from heat and let it cool to 275 degrees before adding food coloring. Pour the syrup into prepared molds and let cool for about 20 minutes.
To destroy what's not wanted meld candy to stick and in the light of the moon, end it all with a lick.
When colors mix, three combined will make dark. When light is added three colors will spark.