Try this Rock Candy recipe, or contribute your own.Suggest a better description
Take about a cup of water (or more, if you want to make several pieces of candy), and heat it in a saucepan until it almost boils. Turn off the heat. Start stirring in granulated sugar, making sure that each addition is *completely dissolved* before you add more. You are aiming for a supersaturation solution of sugar in the water. When you can no longer add sugar to the solution, it is ready. Let it cool a bit, and then pour it into a tall, narrow jar (or jars). Suspend a clean piece of cotton string into the center of the syrup. Tying the top end of the string to a pencil that sits on the rim of the jar works well. Cover the solution loosely so that dust or other contaminants will not float into the sugar solution, and put the whole thing into an out-of-the-way place for two to three weeks. Dont shake or disturb it. During that time, larger than normal sugar crystals will form on the cotton string and possibly in the bottom of the jar. When the crystals have stopped growing or are as big as you like them, take the string out, briefly rinse the crystals in clear water and hang them to dry for a few minutes. Rock candy! You can also add food coloring to the sugar solution. The crystals will pick up a tint on the tips from it, and it looks kind of neat.
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|Serving Size: 1 Serving (232g)|
|Recipe Makes: 1|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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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.
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