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Rock Candy

Reviewed: Jun. 9, 2011
READ THIS BEFORE MAKING IT! The reason many had moldy water is because the ratio of sugar to water was wrong. You want the water to be supersaturated, so you'll need a 2:1 sugar to water ratio. You have to heat the water in a saucepan to do this. You also do not want to use foil or plastic wrap to cover it. You need the water to evaporate some and it'll take longer to make the crystals. If you use a tupperware container, rock candy will form on the sides of the container and they're really hard to get off. Don't forget to 'seed' the skewers/string by rolling sugar onto them. However, you'll need to have the sugar water cooler than room temperature so that you don't just dissolve the sugar.
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