Sugar Crystals

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Sugar Crystals

Recipe Information
Source: Stephen Holmes Ingredients 2-1/2 cups (600 ml) sugar 1 cup (225 ml) water Preparation Lace a pie pan with clean string (see instuctions below). Dissolve sugar in water. Cook, without stirring to 247 degrees (125 C.) to 252 degrees (125 C.). Pour syrup into pie pan (it should reach 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 Recipe from 'Joy Of Cooking' cookbook. Broken into small pieces and piled in an open bowl, this candy makes a sophisticated looking sugar substitute for coffee. Small clumps clustered on 1/8" dowel make attractive swizzle sticks for drinks. Whether the candy be on sticks or on stings, 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 undisturbed in a test tube into which you have previously 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 sirup.

Recipe Information

Source:: Stephen Holmes

Ingredients

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

Preparation

Lace a pie pan with clean string (see instuctions below).
Dissolve sugar in water.
Cook, without stirring to 247 degrees (125 C.) to 252 degrees (125 C.).
Pour syrup into pie pan (it should reach 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

Recipe from 'Joy Of Cooking' cookbook. Broken into small pieces and piled in an open bowl, this candy makes a sophisticated looking sugar substitute for coffee. Small clumps clustered on 1/8" dowel make attractive swizzle sticks for drinks. Whether the candy be on sticks or on stings, 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 undisturbed in a test tube into which you have previously 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 sirup.