Rock Candy Brown Sugar Recipe 385

BROWN SUGAR CANDY

Steps:

• Butter a 8 or 9 inch square baking dish.
• In a large heavy saucepan, stir together the brown sugar and evaporated milk. Bring to a boil over medium-high heat. Cook until the temperature reaches between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
• Remove from the heat and stir in the butter, vanilla and walnuts. Continue to beat with a sturdy spoon until the mixture looses its gloss. Pour into the prepared pan. Score into squares with a knife then set aside until firm, about 5 minutes. Cut into squares and serve or store in an airtight container in the refrigerator.

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:

• 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.