Print Friendly Recipe
- 2-1/2 cups (600 ml) sugar
- 1 cup (225 ml) water
- Dissolve sugar in water.
- Cook without stirring to 247 - 252 degrees (125 C.).
- Pour syrup into pie pan.
- It should reach a level about 3/4 of an inch above the strings.
- Cover the surface with a piece of foil.
- Watch and wait.
- It sometimes takes a week to crystallize.
- Lift the laced pan out.
- Cut the strings and dislodge the rock candy.
- Rinse quickly in cold water and put on racks in a very low oven to dry.
- Broken into small pieces and piled in an open bowl, this makes a sophisticated looking sugar substitute for coffee. Small clumps clustered on 1/8 inch dowels make attractive swizzle sticks for drinks. Whether the candy be on sticks or on strings, the process of making it is a fascinating experiment in crystallization. Produce it, first, on a very small scale by letting a supersaturated heated syrup cool undistrubed in a test tube into which you have previoulsy sunk a weighted string. Make it on a larger scale by punching holes at the top edge of a thin 8 inch square pan and lacing about seven strings from one side to the other. Place the laced pan in a deeper pan to catch excess syrup.
I haven't tried this. The recipe came from the Joy of Cooking.
|Email This To A Friend
Copyright ©1997-2017 by Synergetic Data Systems Inc. All rights
SDSI neither endorses nor warrants any products advertised herein. All
recipe content provided to SDSI is assumed to be original unless identified
as otherwise by the submitter.
SDSI provides all content herein AS IS, without warranty. SDSI is
not responsible for errors or omissions, nor for consequences of improper
preparation, user allergies, or any other consequence of food preparation
Send comments to
our email. For
more information, check our About
the Cookbook page.