Rock Candy The Science Museum of Minnesota

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To make rock candy, all you need to do is: Boil sugar, corn syrup and water until the mix reaches 300 degrees F. Mix in some gel food coloring and cinnamon oil. Pour the hot mix into a greased, round baking pan. Let the mix cool until it is hard, about 30 minutes. Break the rock candy into pieces and enjoy!

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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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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. STEP THREE: Remove from the heat and quickly stir in the flavoring oil and gel food color.

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1. In a heavy (good quality) 2-quart saucepan, mix together sugar, corn syrup and water. Stir over medium heat until sugar dissolves. 2. Insert candy thermometer if using, making certain it does not touch the bottom of the pan. Bring mixture to a boil without stirring.

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Rock Candy The Science Museum of Minnesota

This fragrance oil by Natures Garden is an explosive blend of the sweet jammin' berry trio of juicy ripe cherries, strawberries, and raspberries harmonized with hints of tangy citrus brought together by icy peppermint and sugary hard rock candy. This fragrance truly "Rocks the House". An NG ORIGINAL! Share this product: Product options available:

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Allow to cool for 4 hours. After 4 hours dust the top of candy with powdered sugar. Flip candy over onto a large cutting board or cookie sheet, and remove parchment paper. Return candy to the pan and use the tip of a sharp knife or heavy mallet to break candy into bite size pieces.

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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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Set aside. Once boiling, place a candy thermometer in the liquid and monitor closely. when the liquid reaches 300°F, take off the heat and set aside. Allow the mixture to cool until the bubbles quit breaking at the surface of the liquid. Pour liquid onto the prepared baking sheet. Allow to cool until fully hardened.

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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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Heat the water in the saucepan over medium-high heat until it comes to a boil. 2. Completely dissolve the sugar in the boiling water, stirring continuously with the wooden spoon until the solution grows clear and it reaches a rolling boil. 3. Remove the solution from the heat, and then carefully pour it into the jar.

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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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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.