Scant 5 cups sugar (1 kilo)
3 tablespoons vinegar (40 grams)
1 cup plus 2 tablespoons water (250 grams)
Essential oils ? assorted flavors
Food color paste ? assorted colors
To determine hard-ball stage without a candy thermometer, remove the pot from the heat and dip the bottom of the pot in water to stop the mixture from cooking further. Carefully spoon a drop of the hot syrup mixture into ice-cold water. Remove the drop from the water after 5 seconds; when bent, it should snap easily and shouldn't be sticky to the touch. The cooled drop should have a yellowish tinge.