- Line your baking sheet with tin foil and grease with cooking spray. Set aside. QUICK TIP: For thin rock candy, use a large baking sheet. For thinner rock candy, use a smaller baking sheet.
- Prepare the flavor and color combinations for later. In a small bowl, combine 2 teaspoons of flavoring extract + 2 drops of food coloring.
- In a medium saucepan, combine the sugar, water, and cream of tartar and boil over medium heat. Stir until all solid particles are dissolved. NOTE: That is the only time you will stir the mixture. After this step, do not stir again.
- Place the candy thermometer (here’s the one I recommend), making sure it doesn’t touch the bottom of the pan. Wait until the temperature reaches 300 degrees Fahrenheit (or 149 degrees Celcius). This is known as the hard crack stage of the candy. If the mixture does not reach the desired temperature, it will not harden the way it’s supposed to.
- Remove the pan from the heat and let it sit for about a minute before adding the flavoring and coloring.
- Pour the sugar mixture onto the baking sheet and swirl around to even out the mixture.
- Let it rest at room temperature for 45 minutes to 1 hour.
- Remove the rock candy from the baking sheet and turn it upside down so the tinfoil is facing up and the candy is at the bottom.
- Crack the candy into smaller pieces.
- To prevent the candies from sticking together, shake them in powdered sugar before storing them in an airtight container.
- Category: Candy