Recipe for white chocolate brownies:

22 grams white sugar

73 grams Potassium Nitrate

2 grams aluminium powder

3 grams sulphur powder

Sparkler as garnish

Mix all ingredients well in a stone mortar and pestle, and pour into a non-stick pan. Heat on high for 10-15 minutes until the sugar begins to melt.

Stir constantly while the mixture develops a golden brown colour.

Remove from heat and pour into a stiff-walled cardboard tube mould. The cores of receipt paper rolls and label rolls work well.

Insert a sparkler into the hot mixture as a garnish and allow to cool. Store in plastic bags to avoid moisture ruining the brownies.

Serves 20-30 cubic metres of white smoke.