500mL (16.91 fluid ounces) or 2 cups water
100g (3.53 ounces) or 1/3 cup glucose syrup
1kg (2.2 pounds) or 4 1/2 cups sugar
1 Tblspn vinegar
disposable microwave-safe containers
500g (17.64 ounces) or 4 cups Rice or cornflour
candy thermometer
Put the flour into a baking tray and place in the oven at 60C (140 degrees Fahrenheit).
Place all of that in a pan, wash down the sides and boil it unstirred until it reaches 133C (271.4 degrees Fahrenheit). Wait for it to cool to 100C (212 degrees Fahrenheit) and pour into disposable food containers. You can add a couple of drops of food color here but be warned too much and they will crystalize.
Leave them to cool for a couple of hours then tip them out of the container by pushing on the bottom until it drops out. Place onto some baking pape
r and microwave on low until it is soft enough to work with.
Make a ball then make a hole in the center and pull twist and pull like. Dipping it each time into the warm flour.
Tip 1: If your flour is too hot it will melt the strands too much and they’ll clump together so you just want it warm.
Tip 2: 14-15 twists are all you need, keeping ongoing beyond this does not make it better.