| Level: | Easy |
| Total: | 10 min |
| Cook: | 10 min |
| Level: | Easy |
| Total: | 10 min |
| Cook: | 10 min |
Ingredients
- 1 1/2 cups granulated sugar
- 1 cup water
- Sugar thermometer
- 1 8-inch square pan (Note: this pan will be ruined for anything else in the future.)
- Butcher’s twine
Instructions
- Punch holes at the top edge of a thin 8-inch square pan so that you will be able to lace 7 strings from one side of the pan to the other. Place the laced pan in a pan deep enough to catch any leaking syrup.
- Dissolve 2 1/2 cups of sugar in 1 cup water and cook without stirring to the hard-ball stage, 247 degrees to 252 degrees. Pour the syrup into the laced pan. It should reach a level about 3/4-inch above the strings. Cover the surface with a piece of foil.
- Watch and wait. The syrup may take as long as a week to crystallize.
- Lift out the laced pan. Cut the strings and dislodge the rock candy. Rinse quickly under cold water and put on racks to dry in a very low-temperature oven.
Reviews
I can’t make it very good I need help please thank you
It was goooooood
the amount of sugar is wrong to make a simple syrup you need 3:1 ratio of sugar to water
I made this recipe over a week ago. First of all, it is pointless to punch holes in the pan because the liquid will just spill out. I learned this the hard way. Also, it only crystallized where the liquid spilled, not in the pan, and these were like little frozen snowflakes, not what you would expect.