Rock Candy Cake Recipes

ROCK CANDY CAKE

Rock Candy Cake image

The frosting on this cake is a Swiss meringue buttercream. It spread nicely and is quite delicious. Use it for other cakes and cupcakes too.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h40m

Yield 16

Number Of Ingredients 9

Ingredients

1 box white cake mix with pudding in the mix
Water, oil and egg whites called for on cake mix box
5 egg whites
1 1/4 cups sugar
1 1/2 cups butter, softened and cut into 1-inch pieces
1/2 teaspoon vanilla
1 package (8 oz) cream cheese, softened
1/2 cup blueberry preserves
Crushed pink, light blue and purple rock candy

Steps:

MAKE CAKE, FROSTIG AND FILLING: Heat oven to 350°F (325° F for dark or nonstick pans). Grease 2 (8- or 9-inch) round pans with cooking spray or shortening. Make and bake cakes as directed on box with water, oil and egg whites. Cool in pans 10 minutes; remove from pans to cooling racks. Cool 20 minutes. Refrigerate layers 45 minutes for easier handling.
Meanwhile, in small saucepan over medium heat, combine egg whites and sugar. Cook, stirring frequently, until egg whites reach 160° F. Remove from heat, transfer to electric mixer fitted with a whisk attachment. Whisk egg whites on high until white and shiny and the bowl of the electric mixer is no longer warm, about 8 to 10 minutes. Add butter, one piece at a time, until mixture is smooth and shiny. If mixture separates, continue to whisk until it comes together. Add vanilla. Reserve 1/2 cup frosting.
In small bowl, beat together cream cheese and blueberry preserves with electric mixer at low until well combined. Fold in reserved frosting.
ASSEMBLE AND DECORATE: Using serrated knife, cut rounded top off cakes to make a level surface. Cut each layer in half horizontally to make 4 layers total. Fill each layer with 2/3 cup blueberry mixture. Frost side and top of cake with remaining frosting. Press crushed rock candy up sides of cake with hands.

Nutrition Facts : Calories 450, Carbohydrate 46 g, Cholesterol 60 mg, Fat 5 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 21 g, TransFat 1 g

ROCK CANDY

Rock Candy image

Rock Candy the old-fashioned way! You can add food coloring or a flavored extract, if desired.

Provided by Amanda Rader

Categories 100+ Everyday Cooking Recipes Vegan Desserts

Time P10DT10h

Yield 24

Number Of Ingredients 2

Ingredients

6 cups cold water
6 cups white sugar

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.

Nutrition Facts : Calories 193.5 calories, Carbohydrate 50 g, Sugar 50 g

POPPING ROCK CANDY CUPCAKES

Popping Rock Candy Cupcakes image

Our Betty Crocker Yellow Cake Mix cupcakes explode with flavor thanks to the addition of popping rock candy.

Provided by Stephanie Wise

Categories Dessert

Time 1h15m

Yield 24

Number Of Ingredients 7

Ingredients

1 box Betty Crocker™ Super Moist™ yellow cake mix
1 cup water
1/2 cup vegetable oil
3 eggs
1/4 cup popping rock candy (two to three 0.33-oz pouches; any flavor)
1 container Betty Crocker™ Rich & Creamy creamy white frosting
18 pouches (0.33 oz each) popping rock candy (any flavors)

Steps:

Heat oven to 350°F (325°F for dark or nonstick pan). Place foil or paper baking cup in each of 24 regular-size muffin cups.
In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Fold in 1/4 cup candy. Divide batter evenly among muffin cups, filling about two-thirds full.
Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
Lightly frost cupcakes with frosting. Pour 18 pouches candy onto small plates (use separate plates for each color or mix colors together); roll frosted cupcakes in candy.

Nutrition Facts : ServingSize 1 Serving

CINNAMON ROCK CANDY

Cinnamon Rock Candy image

My mother taught me how to make rock candy with this hard cinnamon candy. Now I fix it for my own family and to give as gifts at Christmas. -Marganne Winter Oxley, Klamath Falls, Oregon

Provided by Taste of Home

Categories Desserts

Time 45m

Yield about 2 pounds.

Number Of Ingredients 6

Ingredients

1 cup water
3-3/4 cups sugar
1-1/4 cups light corn syrup
1 teaspoon red liquid food coloring
1 teaspoon cinnamon oil
1/3 cup confectioners' sugar

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.

Nutrition Facts : Calories 132 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 16mg sodium, Carbohydrate 34g carbohydrate (30g sugars, Fiber 0 fiber), Protein 0 protein.

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