- 100 glacier mints (clear, hard, mint candy).
- A few drops of pandan extract
- Kitchen foil (or a silicon mould)
- Preheat the oven to 350°F (180°C).
- Shape the foil to make long channels that will hold the molten sugar, making sure the ends are folded up. (Alternatively the right shaped silicon molds skips this stage.)
- Unwrap the mints and place into an ovenproof pan.
- Melt the sweets in the oven, keeping a constant eye on them.
- Stir in 2 drops of pandan extract once it's the sweets are liquid and pour the sweets into the foil (or silicon) mould, reheating the mixture in the oven if it becomes too solid as you work.
- Leave the liquid sweets at room temperature to set.
- Break the boiled sweets into smaller shards.
- Melt more sweets and pour into a silicon muffin tray so that it just covers the bottom.
- Working quickly, arrange the shards in clusters in the molten sugar discs.
- Hold the clusters whilst the disc sets (it should only take 5 minutes).