A method for modifying a base water matrix prior to the addition of a super absorbent copolymer in order to create a flavored and combustible gelatinous composition. A distilled water is provided to which is added a percentage by volume or weight of a glycerin. An emulsifier is added the water/giycerin/ emulsifier matrix being mixed for a determined time interval. A natural flavoring is added mixed again concurrent with applying heat to a combined liquid matrix along with adding an acrylic based super absorbant copolymer with cross linking agent to the combined liquid matrix to create a final mixture which is then stored in a temperature controlled environment for a further determined time interval in order to permit the copolymer to completely absorb the combined liquid matrix concurrent with three dimensional expansion into the gelatinous composition.
