Pour sugar in the bottom of a saucepan, being careful not to get any crystals on the sides.

Pour in your liquids, being sure to cover all the sugar. No dry spots!

Put saucepan on medium-high heat, stirring constantly. Once sugar is dissolved, switch to a new spoon/stirrer or wash the one you've got to avoid recrystallization. After it dissolves, you can stir less often as long as nothing is sticking to the bottom.

Watch for your mixture to change to a warm honey color and pull it from heat.

Separately, boil water to heat up your containers so they don't shatter.

Once the temp gets to ~260 F (soft ball stage), start taking out samples of 2-3 Tbsp every 10ish degrees or at least one per sugar stage in the wiki chart:

. Turns out, I prefer around 280F.

When the candy is cool enough to touch, dip a finger in your water and spread it across your fingers and palms.

Some of the waxes will require a little bit of kneading before they get sticky, and that's ok, so scoop out a hunk and knead it by stretching it between your hands -> roll it into a ball and you're ready!

If storing, oil your storage jar lightly before putting your kneaded ball in. *Glass is by far the easiest to clean up, so I highly recommend putting your wax in those. For longer storage, I sprayed some salad dressing/jello shot containers with oil and put little balls inside -- it worked great!