Rock Candy

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Rock Candy

Recipe Information
Source: C.J. Ingredients 2-1/2 cups (600 ml) sugar 1 cup (225 ml) water Preparation 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. Comments 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.

Recipe Information

Source:: C.J.

Ingredients

2-1/2 cups (600 ml) sugar
1 cup (225 ml) water

Preparation

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.

Comments

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.