Simple Rock Candy Food

ROCK CANDY

Steps:

• 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. Place the laced pan in a pan deep enough to catch any leaking syrup.
• 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. Pour the syrup into the laced pan. It should reach a level about 3/4-inch above the strings. Cover the surface with a piece of foil.
• Watch and wait. The syrup may take as long as a week to crystallize.
• Lift out the laced pan. Cut the strings and dislodge the rock candy. Rinse quickly under cold water and put on racks to dry in a very low-temperature oven.

CINNAMON ROCK CANDY

Steps:

• Line a 15x10x1-in. pan with foil; butter the foil and set aside. In a large heavy saucepan, combine water, sugar, corn syrup and food coloring. Bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes to dissolve sugar crystals. , Uncover; cook on medium-high heat, without stirring, until a candy thermometer reads 300° (hard-crack stage), about 25 minutes. Remove from the heat; stir in cinnamon oil (keep face away from mixture as oil is very strong). Immediately pour onto prepared pan. Cool completely, about 45 minutes. , Break the candy into pieces using the edge of a metal mallet. Sprinkle both sides of candy with confectioners' sugar. Store in airtight container.

ROCK CANDY

Steps:

• * Candy flavoring is carried by a lot of grocery stores, near the baking aisle with candy-making and cake decorating supplies.
• Bring the water to a boil in the saucepan.
• Remove from heat; add 3 cups of sugar, stirring until dissolved.
• Slowly add the remaining sugar, reheating the water if necessary.
• When all the sugar is dissolved, pour the mixture into 3 heat proof jars or glasses.
• Stir 3 drops of liquid food coloring and 1/2 teaspooon candy flavoring into each jar.
• Tie each length of string around a pencil.
• Lay one string on top of each jar so the strings hang down into the liquid.
• Crystals will begin to form in 1 hour, and continue to solidify for several days.
• If a layer forms on the surface of the jar, break it.
• When liquid completely evaporates, candy is ready.

ROCK CANDY FOR KIDS

Steps:

• Put one cup of water into a small saucepan, pour 2 cups of granulated sugar into the water, heat the water and sugar on the stove over a medium heat, continue stirring until the sugar melts, keep adding sugar and stirring until it melts, stop adding sugar when you see that it will no longer dissolve in the water (that is until you see sugar lying on the bottom of the saucepan). Remove the pot from the stove, let the liquid cool until it is just warm.
• Pour the liquid into a clean glass jar.
• Tie one end of a piece of heavy cord around the middle of a pencil.
• Place the pencil over the top of the glass jar letting the cord fall into the liquid.
• Crystals will begin to form in a few hours The next day, remove the cord from the jar, pour the sugar liquid back into the saucepan, reheat and cool it just as you did before. Pour the liquid back into the jar and reinsert the cord with the crystals into it. More crystals will form.
• If you repeat this procedure every day the crystal candy will grow bigger and bigger.
• When it has reached a size that pleases you, snip off any excess string and enjoy.

ROCK CANDY

Steps:

• In a medium-size heavy saucepan combine sugar, water, light corn syrup and salt, and Stir until sugar dissolves.
• Cover pan and bring to a rolling boil.
• Remove lid and insert a candy thermomater and cook until temperature reaches 250 degrees F.
• Add food coloring, stirring with metal spoon until thoroughly mixed.
• Continue cooking until the temperature reaches hard crack, or 300 degrees F.
• Remove pan from heat and let it cool about 3 minutes, then add flavoring oil, and mix it very well.
• Cover the pan and let it sit for about 5 minutes.
• Pour the candy into greased molds (for lollypops) or a marble slab or into a greased shallow pan.
• As soon as it is cool enough to handle, cut into squares with scissors or roll into balls or shapes.
• Or, another option is to let the candy cool completely, then break the candy into bite-sized pieces with a cleaned hammer or the blunt end of a butter knife.

HARD ROCK CANDY

Steps:

• Roll the edges of two 16 inch square pieces of heavy duty aluminum foil. Sprinkle the foil very generously with confectioners' sugar.
• In a large heavy saucepan, combine the white sugar, corn syrup, and water. Heat over medium-high heat, stirring constantly until sugar dissolves. Stop stirring, and boil until a candy thermometer reads 300 to 310 degrees F (149 to 154 degrees C). Remove from heat.
• Stir in the cinnamon oil and food coloring. Pour onto the prepared foil, and allow to cool and harden. Crack into pieces, and store in an airtight container.