STEP 1 – Prepare everything you need by starting with the jars and seed crystals.

Wash the jars and rinse with hot water.

Cut 8 skewers slightly taller than the height of the jars. Make sure they are clean before you wet and roll or dip them in sugar. Place it on a plate to dry.

STEP 2 – Put the water and sugar in a pot and bring to a boil over medium-high heat. Stir occasionally to ensure the sugar is not crystallizing on the sides of the pot or that you don’t burn the sugar.

STEP 3 – Place the candy thermometer and wait for the temperature to reach 230 degrees Fahrenheit (or 110 degrees Celcius) . This should be an accurate temperature because boiling it for less will make the sugar crystals form longer; boiling it too much will make the sugar crystalize even before you put in the seed sticks.

QUICK TIP: Make sure the thermometer doesn’t touch the bottom of the pot to ensure accurate temperature reading. This is the most accurate thermometer I’ve found at a reasonable price. It’s the only one I use and recommend.

If the sugar starts to bubble up too much, reduce the heat to medium. Boil for a few more minutes until the mixture becomes thicker and clearer.

STEP 4 – Once you reach the desired temperature, remove the pot from the heat, and wait for the temperature to reach 220 degrees Fahrenheit before adding the flavoring and coloring.

STEP 5 – WARNING: Adult supervision needed! 

STEP 6 – Transfer the mixture to the jars – 2 jars per flavor.

STEP 7 – Make a bridge on top of the jar using the remaining wooden skewers. Put in the seed stick in the middle and ensure to keep a 1-inch gap from the bottom of the jar. Clip the seed stick to the bridge using a clothespin.

STEP 8 – Leave the jars for 4 hours, away from direct sunlight. Don’t let it sit longer or else the crystals might start growing at the sides and bottom of the jar.

STEP 9 – After 4 hours, remove the sticks and let the crystals dry for a few minutes.