This is simple and a lot of fun to make. Make sure the color matches the flavor, or mix and match, to make people guess the flavor! :-)
Provided by MrsNestleroad
Yield 2-3 cups
Number Of Ingredients 6
- 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.
CINNAMON ROCK CANDY
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
Yield about 2 pounds.
Number Of Ingredients 6
- 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.
- 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
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- Once boiling, place a candy thermometer in the liquid and monitor closely. when the liquid reaches 300 degrees, take off the heat and set aside.
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- Arrange jars in bottom of a large Dutch oven, and fill with enough water to cover jars by 1 inch. Bring to a boil over medium-high heat; boil 2 minutes (this is to sterilize). Carefully remove jars with kitchen tongs to a wire rack; cool completely, and dry.
- Tie strings around centers of wooden skewers or pencils. Place one string in each jar, resting skewer or pencil across rim of jar, and making sure strings do not touch bottoms of jars. Set aside.
- Bring sugar and 2 cups water to a boil in a large saucepan over medium-high heat, stirring occasionally; boil, stirring occasionally, 5 minutes. Remove from heat. Stir in food coloring, cinnamon oil, and vanilla. Let stand 5 minutes.
- Pour about 1 cup syrup mixture carefully around skewer into each jar. Loosely cover with aluminum foil (including skewer); pierce aluminum foil several times with a skewer or knife. Let stand 10 to 14 days or until crystals form on strings. (Occasionally break up hard sugar layer on surface using a wooden skewer.) Remove strings from jars, and suspend strings between jars until crystals are dry (about 1 hour). Remove strings from skewers or pencils.
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- Heat the mixture to a boil, stirring constantly. You want the sugar solution to hit boiling, but not get hotter or cook too long. If you overheat the sugar solution you'll make hard candy, which is nice, but not what we're going for here.
- Stir the solution until all the sugar has dissolved. The liquid will be clear or straw-colored, without any sparkly sugar. If you can get even more sugar to dissolve, that's good, too.
- If desired, you can add food coloring and flavoring to the solution. Mint, cinnamon, or lemon extract are good flavorings to try. Squeezing the juice from a lemon, orange, or lime is a way to give the crystals natural flavor, but the acid and other sugars in the juice may slow your crystal formation.
- Set the pot of sugar syrup in the refrigerator to cool. You want the liquid to be about 50 F (slightly cooler than room temperature). Sugar becomes less soluble as it cools, so chilling the mixture will make it so there is less chance of accidentally dissolving sugar you are about to coat on your string.
- While the sugar solution is cooling, prepare your string. You are using cotton string because it is rough and non-toxic. Tie the string to a pencil, knife, or another object that can rest across the top of the jar.
- You don't want to weight your string with anything toxic, so rather than use a metal object, you can tie a Lifesaver to the bottom of the string.
- Whether you are using the Lifesaver or not, you want to 'seed' the string with crystals so that the rock candy will form on the string rather than on the sides and bottom of the jar.
- Once your solution has cooled, pour it into the clean jar. Suspend the seeded string in the liquid. Set the jar somewhere quiet. You can cover the jar with a paper towel or coffee filter to keep the solution clean.
- Check on your crystals, but don't disturb them. You can remove them to dry and eat when you are satisfied with the size of your rock candy. Ideally, you want to allow the crystals to grow for 3 to 7 days.
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- Add 2 cups of water to a small saucepan and bring it to a boil over medium heat. Slowly add 4 cups of granulated sugar, about ½ a cup at a time, and use the wooden spoon to stir during each addition of sugar.
- Get creative! Add food coloring to the mixture or, if using a natural flavoring, add a couple drops at this time. Once the solution has cooled, pour it into the clean glass jars.
- Prepare the string, wooden skewers or swizzle sticks. If you have all three, try a batch with each and compare the final results! If using string
- Next, if using string: Dip the sugary string into the glass with the pencil laying over the rim of the glass and the string with paperclip or washer hanging into the solution.
- Now it's time to let science do its work! Once you’ve completed the steps above, gently move the glasses to a place where they will be safe. Allow them to sit for up to 2 weeks or longer, depending on how big you want your Rock Candy to grow.
- When the Rock Candy reaches your desired size, set aside another piece of wax paper. Carefully crack the sugar on the surface of the glass and remove the string, wooden skewer or swizzle stick.
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2.5/5 (4)Author Priscilla MartelCuisine AmericanCategory Dessert
- 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.
- 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.
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- Add sugar and water to a pan and heat over high heat, stirring constantly until it reaches a rolling boil. Be careful not to boil it too long or the candy will start to harden. Keep Stirring!
- Remove from heat and keep stirring until all of the sugar granules have dissolved. The mixture will suddenly get clearer when this happens.
- Carefully pour the hot sugar mixture into your jars and put in the refrigerator to cool a bit. This usually takes 30 minutes to one hour depending on the size of your jars.. We don't want the mixture to be cold, just about room temperature.
- While your mixture is cooling, prepare your wooden skewers by getting them damp and rolling them in sugar. Once they have a coating of dry sugar on them, put them aside to dry. This sugar coating will give our sugar mixture something to attach itself to and help us have bigger sugar crystals in our rock candy!
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- Ingredients/Tools. Print the recipe here. Ingredients: 1 cup of water. 3 cups of white granulated sugar. food coloring (optional) flavoring (optional)
- Prep the Sticks. First let's prep our sticks. There are a number of different kinds of sticks you can use. I am using wilton cake pop sticks/lollipop sticks.
- Make That Sugar Solution. Now we need to make our sugar solution. Take a large sauce pot and add in your water. Next turn the stove top on high, and wait until the water starts to simmer, then add in one of your cups of sugar.
- Fill Up Those Containers. Now after the solution has cooled a bit we will fill up our container using a funnel. I like to use a ring on my mason jars, because it gives more surface area for my clothespin to rest on.
- Remove the Rock Candy. Now after several days we need to remove the candy. Usually you will find a thin covering of candy on the top, just use a fork and gently break it up and then you can remove your rock candy.
- Troubleshooting. Sometimes you might make the candy and the stick will get stuck. The reason for this is the crystals grew on the bottom too quickly and the stick was too close to the bottom of the glass.
- Video Tutorial. Print the recipe here. Now watch those steps in action by checking out the video tutorial. :) 1 Person Made This Project! mgauna20 made it!
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- In a large saucepan, add in the first 3 ingredients. Over medium heat, stir until combined and let it cook to 300 degrees. I would highly recommend using a candy thermometer for this. 300 degrees is the hard crack stage. My mom always filled a measuring cup with ice cold water and dropped a teaspoon of the candy into the water. If the set immediately and was crunchy, it was ready.
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#30-minutes-or-less #time-to-make #course #preparation #occasion #low-protein #healthy #desserts #holiday-event #low-fat #candy #dietary #gifts #christmas #low-sodium #low-cholesterol #low-saturated-fat #low-in-something
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