Using a heavy-base saucepan, heat the water and sugar gently until all the sugar has dissolved.
Bring this almost to the boil
Stir in the cream of tartar.
Boil until the mixture has reached 120°C or 250°F
Use a sugar thermometer or
Boil until a teaspoon of the mixture forms a
hard ball when it is dropped into a cup of cold water
Using two separate heatproof bowls
Pour half the mixture into each bowl
Stir in the green food colouring into one bowl, stir in the yellow colouring into the other bowl; to create a delicate
shade of each colour.
Add a few drops of peppermint flavouring to the green one and lemon flavouring to the yellow one, mixing well.
Oil two shallow baking tins (pan) and pour each of the mixtures into separate tins.
Using an oiled knife, turn the edges towards the centre as they begin to cool.
When the mixture is cool enough to handle, pull and fold the mixture.
Finally, pull into a long log shape, about ½ inch (1 cm) in diameter.
Cut into shorter sticks with scissors.
Spread on a sheet of non-stick
baking parchment
leave for over 24 hours.