The South African home-cooking version in our complete recipe uses both cornflour and gelatine. Both must be prepared correctly. Give the cubes at least six hours, preferably overnight, before deciding that the batch has failed.
Check these four points
- The gelatine must first be sprinkled over cold water and given time to bloom. Hot water may create stubborn lumps.
- The cornflour must be mixed smoothly with cold water before it is whisked into the hot syrup in a thin stream.
- Stir over lower heat for 15–20 minutes until the mixture is very thick and glossy and briefly leaves a track on the base of the pot.
- Measure the water, sugar, cornflour and gelatine exactly. Even a small extra splash of water lengthens thickening and weakens the final shape.
Sticky outside does not always mean liquid inside
A firm centre with a sticky surface is often a coating or humidity problem. Coat every side well in the cornflour-and-icing-sugar mixture and keep the cubes dry. A loose centre that still flows after a night points instead to insufficient thickening or an incorrect ratio.
Before your next batch
- Weigh the ingredients rather than estimating cups.
- Divide the water into the three required portions before starting.
- Use a heavy-based pot and scrape the corners continuously.
- Record the cooking time and final texture for comparison.
Frequently asked questions
Can I recook a loose batch?
It is difficult to restore the ratio and texture reliably after the gelatine and flavour have been added. Rather begin a new, accurately measured batch.
Why does the white coating disappear?
Warmth and moisture soak into the sugar coating. Cool the cubes completely, store them dry and dust them lightly again before serving.
