Best 11 Rock Candy Recipes

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.

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.

ROCK CANDY

Steps:

• Prepare your candy growing area by thoroughly cleaning and drying a 2 quart jar. You will need a place for it to rest undisturbed for about 2 weeks.
• In a large bowl, place the water. Dissolve sugar in water, a little at a time, stirring each time until sugar is completely dissolved, until no more sugar can be incorporated. Pour sugar water into clean jar and place a bamboo skewer in the jar, being sure the top sticks out over the surface of the water. Cover with a cloth, to keep out dust, and let rest until all water is evaporated and crystals have formed on the skewer, several days.
• NOTE: For larger crystals, try "seeding" them, by wetting your skewer and rolling it in sugar before placing it in the sugar water. Be sure not to disturb the crystals as they are growing.

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.

ROCK CANDY - BROWN SUGAR RECIPE - (3.8/5)

Steps:

• Warm 2 cups water over medium heat until it is boiling gently. Measure brown sugar in a dry measuring cup. Pat the sugar in the cup with your finger tips to remove excess air, and then add more sugar to fill the cup. Measure 4 packed cups. Pour the brown sugar into the hot water, and stir with a wooden spoon until all the crystals have dissolved. Remove from heat when the mixture is at a rolling boil or when a candy thermometer reads 247 to 252 degrees F. Transfer the hot sugar solution to a clean glass container, such as a canning jar. Tie one end of a cotton string to the middle of a pencil. Tie a washer to the free end of the string to weigh it down. Dip the string, washer-end first, into the jar of sugar water for five to 10 seconds. Remove the string, and dry it on a piece of parchment paper for two to three days; this creates a layer of starter crystals. Suspend the prepared string in the remaining jarred sugar solution; the pencil balances across the top of the jar and prevents the string from falling into the mix. Do not disturb the jar for seven to 10 days; the candy crystals take longer to form in unstable or humid environments. Remove the candy from the jar. Rinse it for one or two seconds under cool water, and set it on parchment paper to dry.

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.

CINNAMON ROCK CANDY RECIPE - (4.5/5)

Steps:

• Bring sugar, corn syrup and a dash of salt to a boil and let boil until it reads 300 degrees on a thermometer or reaches hard-crack stage. Remove from heat and stir in food coloring and cinnamon oil. Immediately pour onto a parchment lined pie pan or 8X8 in. pan. Once it cools completely and is hard, gently tap on the candy to crack it. Place candy pieces in a zip lock bag and pour a spoonful of powdered sugar in. Seal the bag and shake to coat the candy. This recipe will also make about 12 hard suckers. Just pour into sucker molds placed on parchment paper instead of pouring into a pan.

CINNAMON ROCK CANDY

Steps:

• 1. Line a 15-in. x 10-in. x 1-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. Yield: about 2 pounds. Editor's Note: Cinnamon oil can be found in some pharmacies or at kitchen and cake decorating supply stores. We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

ALMOND ROCK CANDY

Steps:

• Butter a baking sheet pan; set aside. In a heavy small saucepan, combine the sugar, water, corn syrup and food coloring. Cook and stir over medium heat until sugar is dissolved. Bring to a boil. Cook, without stirring, until a candy thermometer reads 300° (hard-crack stage). , Remove from the heat; stir in almond extract. Immediately pour onto prepared baking sheet. Quickly spread into a 13-in. x 9-in. rectangle. Using a sharp knife and working quickly, score into 1-in. squares. , Recut rectangle along score lines until candy is cut into squares. Let stand at room temperature until dry. Separate into squares, using a knife if necessary, or break into bite-size pieces. Store in an airtight container.

CINNAMON ROCK CANDY

Steps:

• Line a 15-in X 10-in X 1-in baking pan with foil and butter the foil; 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 thermometer reads 300F (hard-crack stage), about 25 minutes.
• Remove from the heat; stir in cinnamon oil (keep face away from mixture as odor is very strong). Immediately pour onto prepared pan. Cool completely, about 45 minutes.
• Break into pieces using the edge of a metal mallet. Sprinkle both sides of candy with confectioner's sugar. Store in airtight containers.