Lemon-lime image candy (cut rock candy)

Juice the lemons and limes and strain into a wide pan; pulp would create weak points in the candy.

Barely simmer to evaporate water at the lowest temperature possible; turn off and let it reduce to a syrup. If over-reduced, add a little water to dissolve it off the pan.

In a tall small pot combine the sugar, water and corn syrup.

Cover for the first phase of cooking so condensing steam washes seed crystals off the sides; boil on high heat.

Boil almost all the water out, to about 310F / 154C, the hard-crack stage; then take off the heat.

Cool in the pot, scraping solidified syrup from the sides into the center to re-melt.

When it can barely be stirred, stir in the citrus reduction.

When too cool to scrape all out of the pot, scrape it onto a stone counter and push it around so it does not stick; fold it over on itself, touching for an instant at a time.

Pull: stretch, fold over on itself, throw down, repeat, until satiny and white with air worked in.

Break into chunks; rewarm each in the microwave two or three seconds at a time, flipping, and fold to equalise the temperature.

Fold in gel food coloring and stretch and twist to work it through, rewarming as needed.

Shape a green triangular log, wrap two sides in white, cut into six sections and assemble a lime-slice design; roll into a log.

Color a third of the mass yellow, work it into a sheet and wrap it around the log.

Stretch and roll into logs as thin as possible.

Cut the logs over the edge of the sink into a bin.

Clean the pot by soaking in water overnight.