|
Post by chief_cook2 on Nov 5, 2002 19:31:23 GMT -6
Ingredients
2 1/2 cups sugar 1 cup water Method Punch holes at the top of a thin 8 inch square pan and lace about 7 strings from one side to the other side. 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°F - 252° F). Pour syrup into laced pan. It should reach a level about 3/4 inches 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 put on racks in a very low oven to dry.
|
|