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