Chum chums should always be cooked on a very high flame.
While cooking chum chums, the sugar syrup must froth continuously.
The pan should be approximately 200 mm. (8") in diameter and 150 mm. (6") in height and the sugar syrup should fill about 1/3 of the pan.
While sprinkling water on the syrup when the chum chums are cooking, make sure you sprinkle a little water at a time.
(approx. a teaspoon at a time using your hands) and not large quantities.