Se lleva a ebullición 1 300 g de azúcar con 400 gramos de agua y 6 gramos de crémor tártaro hasta conseguir el punto de bolado (118 °C).
Directive #/#/EC of the European Parliament and of the Council of # June # on the approximation of the laws, regulations and administrative provisions of the Member States relating to recreational craft, as amended by Directive #/#/EC of the European Parliament and of the Council of # June #, does not preclude national regulations which, for reasons relating to the protection of the environment, prohibit the use of personal watercraft on waters other than designated waterwaysEurLex-2 EurLex-2