Title: ROCK CANDY
Categories: Candies
Yield: 1 batch
2 1/2 c Sugar
1 c ;Water
Punch holes at the top edge of a thin 8" square pan and lace about 7
strings from one side to the other. 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 (247-252 degrees). Pour syrup
into laced pan. It should reach a level about 3/4" 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 and put
on racks in a very low oven to dry.
Source: Joy of Cooking, 1985
Shared by Allison Cozzi
