I did mine following the way my ancestors (Aztecs did it) using Piloncillo or Panela instead of sugar. "Panela is unrefined whole cane sugar, typical of Central and of Latin America in general, which is a solid form of sucrose derived from the boiling and evaporation of sugarcane juice. Panela is known by other names in Latin America, such as piloncillo in Mexico and rapadura in Portuguese. Elsewhere in the world, the word jaggery describes a similar foodstuff. Both of them are considered non-centrifugal cane sugars" This is the kind of candy our mothers gave us as kids (I am 65). Thanks for the know how.