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Rock
Candy
Ingredients
- 2 1/2 cups
sugar
- 1 cup
water
Method
Punch
holes at the top of a thin 8 inch square pan and lace about 7 strings from
one side to the other side. Place the laced pan in a pan deep enough
to catch any leaking syrup. Dissolve sugar in water and cook without
stirring to about hard ball stage (247°F - 252° F).
Pour syrup into laced pan. It
should reach a level about 3/4 inches above the strings. Cover the
surface with a piece of foil. Watch and wait. The syrup
sometimes takes a week to crystallize. Lift out the laced pan. Cut
the strings and dislodge the rock candy. Rinse quickly in cold water
put on racks in a very low oven to dry.
ORIGIN
JOY OF COOKING, 1985
Hints
for Making and Testing Homemade Candy
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