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.
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|Serving Size: 1 Batch (1618g)|
|Recipe Makes: 1|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 5805
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