This is one of the main things setting our sweets apart from modern, mass produced sweets. We select only the finest cane sugars and glucose syrup, and hand-weigh these into the traditional OPEN COPPER PAN. A 60% sugar to 40% glucose solution is prepared and boiled over an OPEN GAS FIRE to a temperature of 150 Centigrade (300 Fahrenheit). Batch open pan gas fire boiling is the only traditonnal method of cooking. It may be slower and more labour intensive than modern continuous cooking or steam batch cookers, but it brings out the flavours and colours better in the finished product.

Once the syrup has reached the right temperature, it is removed from the flame and carefully tipped onto a cast iron cooling table, where it spreads out until it fills the entire table with a thin "slab" of molten sugar/glucose (about 25mm, or 1 inch, thick).