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Rock Candy

Recipe Courtesy of Priscilla Martel

Prep Time:: hr min
Inactive Prep Time:: hr min
Cook Time:: 10 min

Level:: Easy

Serves:

Ingredients

1 8-inch square pan (Note: this pan will be ruined for
anything else in the future.)
Butcher's twine
1 1/2 cups granulated sugar
1 cup water
Sugar thermometer

Directions

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

Rock Candy

Recipe Courtesy of Priscilla Martel

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.

Printed from FoodNetwork.com on 09/28/2008