Q&A for How to Make Jawbreakers

Twist the muffin tin like you would an ice tray to release its contents. If you don't have a bendable muffin tin, use a sharp knife to skim along the edges of the jawbreakers for easy removal.

Probably, but the flavor won't be as strong and you may have to adjust the recipe. You could try using soda instead of water and heating until it is "hard-crack."

It won't affect the taste, but it will look brownish and burned.

It depends on the size of your mold. The bigger your mold is, the less you have. It also depends on how deep your mold is.

Yes, the jawbreakers need to go in the freezer to set, otherwise you will just have a crumbly mess on your hands.

Not really. The basis of the experiment is the consistency of the sugar water, and without the sugar, the candy will not have the same texture.

Normal, granulated (or bakers/caster) sugar will work. Confectioners/powdered sugar has cornstarch added to keep it from caking, and won't work for a hard candy.

It's not mandatory, but it can be quite helpful. Without a thermometer, it is possible to overcook and the jawbreakers could taste a bit burnt. It can also help you test for hard crack.