How do u make rock candy?!
Answers: I need to make it for my exit project. Dont make ur answer long! PLZ
INGREDIENTS
6 cups cold water
6 cups white sugar
DIRECTIONS
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.
probably with rock, and with candy, but that's just a WILD guess
I think you put sugar on a stick and put it in water but I'm not sure
go to www.allrecipes.com
Just go to this link and it has all the steps and what you'll need.
http://www.ehow.com/how_3893_make-rock-c...
1 8-inch square pan (Note: this pan will be ruined for anything else in the future.)
Butcher's twine
1 1/2 cups granulated sugar
1 cup water
Sugar thermometer
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.
Watch and wait. The syrup may take as long as a week to crystallize.
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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(c) 2007 Elizabeth LaBau, licensed to About.com, Inc.
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Course : Cookies and Candy
Special : Easy, Few Ingredients, For Kids
Type of Prep : Boil
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Rock candy is a simple sugar candy that can double as a science experiment. The process can take up to a week, but it’s fun to watch the sugar crystals growing over time. Note that the exact quantity of sugar syrup you will use depends on the size of the jar you have. If you want to make several pieces of rock candy, use multiple jars and skewers, and double or triple the sugar syrup solution as necessary.
INGREDIENTS:
2 cups water
4 cups granulated sugar
1/2-1 tsp flavoring extract or oil (optional)
food coloring (optional)
glass jar
skewer or thread (see below)
PREPARATION:
1. Prepare your materials: wash a glass jar thoroughly with hot water to clean it. Cut a length of thick cotton thread a few inches longer than the height of the jar, and tape it to a pencil.
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Rock
I hve no clue...
Old-Fashioned Rock Candy
6 c granulated sugar
3 c Water
1/4 ts Cream of tartar
Instructions:
Cook these ingredients quickly without stirring to 290 degrees. Substitute
fruit juice for liquid or add flavored extract and desired food coloring.
Pour quickly into greased square pan. Chill until firm. Turn out of pan:
crack into desired pieces. Yields 2 pounds.
RED ROCK IS MY FAV
Red Rock Candy
2 c Sugar
1 c Light corn syrup
1/2 c Water
1/2 c Red cinnamon candies
1 ts Butter or margarine
Combine first 3 ingredients in a heavy 3-quart saucepan; cook over low
heat, stirring constantly, until sugar dissolves. Cook over medium heat,
stirring often about 10 minutes or until mixture reaches soft ball stage or
a candy thermometer reaches 234 degrees.
Add cinnamon candies; cook, stirring constantlllyl , to hard crack stage or
a candy thermometer reaches 300 degrees. Remove from heat; stir in butter.
quickly pour into a buttered 13x9x2-inch pan; cool. To serve, break into
small pieces. Yield 1 1/2 pounds.
you super saturate an amount of a solution. so you put in water and sugar, the sugar should be supersaturated. put the sugar into the glass beaker with the water... the sugar should settle. then heat the beaker with some kind of heating top and stir the solution until there is no longer any "chunks" of sugar, but it is all universal. you can then add food coloring into the heated solution along with food tastings (to make your candy taste something other than sugar). pour the heated solution into a plastic cup and dampen a stick and put sugar on the stick... put the sugar end into the solution in the cup, and let the solution sit (preferably in a warm spot)... after a week, it should be rock hard.