Rock Candy

Directions

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.