Rock Candy

• 1 8 -inch square pan (Note: this pan will be ruined for anything else in the future.)
• Butcher's twine
• 1 1/2 cups granulated sugar
• 1 cup water
• Sugar thermometer

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

pan, butchers twine, sugar, water, sugar

Taken from www.foodnetwork.com/recipes/rock-candy-recipe.html (may not work)