1 1/2 c. white sugar
1 c. water

Dissolve sugar in the water and cook without stirring until mixture reaches 247 to 252 on candy thermometer.

Have a reusable foil 8 inch square pan ready. To prepare the pan, punch holes at the top edge of it and then lace about seven strings from one side of the pan to the other side. String ends will stick out of pan at outside top on both sides, but will lay on bottom of pan inside. Place this pan in a larger pan to catch excess syrup.

Pour syrup into laced pan to a level of 3/4 inch above the strings. Cover the surface with a piece of aluminum foil. Check the candy occasionally. This amount may take a week to crystallize, depending on humidity.

When crystallized, cut the strings and dislodge the rock candy from the pan. Rinse candy QUICKLY in cold water and then place on racks in a very low oven (175 degrees) until dry.