- 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.