Try this Rock Candy recipe, or contribute your own.
Suggest a better descriptionPunch 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.
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Serving Size: 1 Batch (1618g) | ||
Recipe Makes: 1 | ||
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Calories: 5805 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 3.6mg | 0 % | |
Potassium 31.2mg | 1 % | |
Total Carbohydrate 1499.7g | 441 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1499.7g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 5805
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