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Willy Wonka Series; Stickjaw


Units Scale
  • 1 1/4 cups white sugar
  • 1/3 cup water
  • 1/4 cup glucose
  • 2 drops of Wilton’s white white icing colour (not essential, but it makes it whiter)
  • 1/2 cup shredded coconut


  1. Stir in all ingredients on the stove, minus the coconut, until sugar is dissolved.
  2. Let it come to a boil, don’t stir, just wet down the sides of the pan from time to time to keep sugar splatter from burning.
  3. When it gets to 310F/ 155C, pull it off the stove straight away, stir in the coconut and pour it into silicone molds.
  4. If you want them to be chewy, put it off the stove at 260-270F/130C.
  5. When they’s hardened up in their molds, dust them with icing sugar to keep from sticking together. We used Fred Frozen Smiles Ice Cube Tray that I purchased on Amazon a while ago.


recipe adapted from The Candy Maker’s Guide; A Collection of Choice Recipes for Sugar Boiling, by Fletcher Manufacturing Company, published 1896 (can be found on Gutenberg website)