Even without the educational aspects of this experiment, you will still have tasty rock candy in a day rather than the week long process often required in classic rock candy recipes. Rock candy results when sugar dissolves into water beyond the saturation point. The extra sugar then adheres to any available surface in the solution and begins to form crystals as the water evaporates out of the container. The slower the evaporation process, the larger the crystals; when making rock candy overnight, you will have small, but just as delicious, crystals of sugar.
Things You'll Need
- Candy thermometer
- Heavy sauce pot
- 2 ½ cups sugar
- 1 cup water
- Wooden spoon
- 2 glass jars (at least 1 pint capacity)
- Plastic lid
- Scissors or knife
Clip the candy thermometer to the side of the sauce pot so that the tip does not touch the sides or the base of the pot.
Pour the sugar and water into the sauce pot and bring the mixture to a boil over medium heat.
Adjust the thermometer to keep the tip below the surface of the sugar and water solution. Stir the mixture continually for 30 minutes while it boils.
Pour the sugar solution into a glass jar as soon as it reaches 250 degrees F on the candy thermometer.
Use the sharp tip of the skewer to poke a hole through the plastic lid. Remove the skewer.
Cut the tip from the skewer off with the scissors or knife. Place it back into the hole made in the lid.
Dip the skewer into the hot sugar solution in the glass and let it air dry for 15 minutes to create tiny seed crystals.
Set the lid with the dried skewer on top of the jar with the sugar solution so the lid suspends the skewer in the jar.
Remove the lid with the skewer from the jar with the sugar solution after one hour and set it over the remaining empty jar.
Let the crystals on the skewer dry overnight in the empty jar.
- Photo Credit Pixland/Pixland/Getty Images
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