Prep your workspace. You're making 12 flavours, so pull out 12 bowls, place the flavouring and colour next to each, along with a wooden stick for stirring (easier to throw out after), and small metal spoons for scooping.

In a large saucepan with a heavy base, stir together the sugar and 1 cup water over low heat until the sugar is dissolved.

Once dissolved, increase the heat to medium and place in a sugar thermometer.

Note: from here, do not stir.

Cook until it comes to a boil and reduce the heat to the lower end of medium heat.

Cook until the temperature reached 125C/255F (this will take ~20-30 minutes. Slowly is good!)

While the sugar is boiling, in another saucepan, whisk together gelatin, cornflour, cream of tartar and 1 cup water. Cook over medium heat until it comes to a boil and thickens.

Once the sugar mixture has reached 125C/255F, pour the sugar syrup into the gelatin mixture.

Over low heat, stir until well combined.

Next, pour the mixture evenly between each of the 12 bowls. Add a few drops of colouring and flavour to each bowl and give it a good stir until it's combined. If it starts to become too gummy, pop it into the microwave for 10 seconds.

Once they're all mixed with the colour and flavours, set them aside.

Now for the time consuming bit. Take your fondant, split it into 12 pieces, and with each piece, knead in a colour that will match a flavour.

Next take one flavour, its fondant, the jelly bean mold and cornstarch.

Dust the jelly bean mold with the cornstarch.

Place half the fondant in a small glass container and microwave 10 seconds at a time until liquid. Pour into the molds. Try to swirl it or tip it upside down over the bowl so it just creates a casing, so there is space for the jelly bean centre.

There's two ways of filling the centre. melt in microwave and pour. Or tear a small piece of the jelly bean and press into mold.

Go through the fondant melting process again with the fondant left over to coat the top of the jelly bean.

Pop into freezer for ~3 minutes to cool and harden, before popping out and storing in an air tight container.

Repeat the process for the other flavours.