Rock Candy

1. 1

   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.

2. 2

   Place the laced pan in a pan deep enough to catch any leaking syrup.

3. 3

   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.

4. 4

   Pour the syrup into the laced pan.

5. 5

   It should reach a level about 3/4-inch above the strings.

6. 6

   Cover the surface with a piece of foil.

7. 7

   Watch and wait.

8. 8

   The syrup may take as long as a week to crystallize.

9. 9

   Lift out the laced pan.

10. 10

    Cut the strings and dislodge the rock candy.

11. 11

    Rinse quickly under cold water and put on racks to dry in a very low-temperature oven.

No additional tips available.