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STEP ONE: Add the sugar, corn syrup, and water to a large saucepan. Stir to combine and place over medium heat. STEP TWO: Add a candy thermometer to the side of the saucepan but don't allow it to touch the bottom of the pan. Let the candy mixture cook until it reaches 300 degrees F.

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Dip each skewer into water, then into the sugar to coat the area where you want the rock candy to grow. Let this dry for at least 15 minutes. Add the water to a medium pot and bring to a boil. Add.

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Step 3: Create the sugar solution. Time to make the sugar solution. Take a medium saucepot and add in the water. Place it on the stovetop and turn the heat to medium. You can use between medium heat and medium-high heat will work fine for this sugar mixture.

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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.

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Instructions: 1. Run water over the bottom half of the skewers and roll the skewers in sugar. This gives the sugar crystals something to hang onto while they form. Let this sit until dry, about a day. (If you want to start making the rock candy the same day, just let it dry for 10 minutes). 2.

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Generously sprinkle confectioners' sugar onto each square. Heat sugar, corn syrup, and water in a large, heavy saucepan over medium-high heat, stirring constantly, until sugar dissolves and mixture is boiling, about 5 minutes. Stop stirring and boil until a candy thermometer reads 300 to 310 degrees F (149 to 154 degrees C), about 25 minutes.

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Spray a large baking sheet with non-stick spray. Pour the water, corn syrup, and sugar into a medium-sized saucepan and mix well. Place your candy thermometer into the pan. Boil for 25 to 30 minutes, or until the temperature reaches 300-degrees. Remove the saucepan from the burner and add the food coloring.

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STEP 1 - Prepare your materials. Before using the glass jars, wash them thoroughly with hot water. Dry the jars before assembling. To assemble the glass jars, cut the strings at a height slightly taller than the jars. Make sure that the strings are clean as well. Wet them with water and roll in granulated sugar.

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Butter the Pan - First Step. First, butter the bottom and the sides of a 15-inch x 10-inch x 1-inch rimmed metal sheet pan. Next, line the sheet pan with parchment paper, and butter the paper all of the way to the edges so the candy does not seep under it and stick. Do not substitute wax paper!

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Pour sugar mixture into 6 (8-oz.) jars. Using clothespins (or a pencil for string) to suspend swizzle sticks 1 inch from the bottom of the jar. Be careful for the sticks/string to avoid the edges of the jar. Cover with saran wrap and set in a cool, dry place. Allow rock candy to rest and form for 2 weeks.

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Remove sugar mixture from heat and cool to 260 degrees. Add oil and food coloring and mix well until evenly combined. Pour onto a prepared baking sheet. Allow cooling and hardening before breaking into bite-sized pieces with a meat tenderizer and adding more powdered sugar to the top of the candy.

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In a large saucepan, add in 2 cups of sugar and 2 cups of water. Heat on medium heat until the sugar is dissolved. Slowly add more sugar into the saucepan until it no longer dissolves, this should be the 4 remaining cups of sugar. If you're adding candy flavoring, add it in now and let the syrup come up to a simmer.

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Here's what you need: Granulated Sugar (for 5 sticks of candy, you'll need 10 cups) Water. Food coloring (if you want to add color to your candy) Mason jars or other receptacles to hold sugar solution. I recommend a standard 16 oz. mason jar. Skewers or sticks to make rock candy on. I use a simple wooden kabob skewer.

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Add the sugar, one cup at a time, stirring throughout. Remove from heat once the sugar has dissolved. Add 3-7 drops of food coloring and/or flavoring to the mixture if desired. Stir until smooth. Allow the mixture to cool for 20 to 30 minutes. While you wait, pour the remaining sugar on a plate.

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Rock Candy Syrup. Rock Candy Syrup is a sweeter, thicker version of simple syrup. It's made from 2 parts sugar, 1 part water, brought to a boil, lowered to a simmer and simmered for 5 minutes, then removed from the heat and allowed to cool. This page first published: May 6, 2006 · Updated: Jun 5, 2018.

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Most people let their rock candy cool completely, get hard, and then just "break" it but Shelby said that a lot of times, that makes a whole bunch of tiny slivers and pieces or huge chunks. Instead, Shelby uses scissors to cut the candy before it cools. This requires some tough fingers or some sort of tongs.