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ROCK CANDY 
2 1/2 c. sugar
1 c. water

In large heavy saucepan, dissolve sugar in water. Bring to a boil and cook without stirring until syrup reaches 247 to 252 degrees on a candy thermometer. Remove from heat and cool to lukewarm.

Meanwhile, clean and sterilize a quart jar with lid. Poke 4-6 holes around top of jar lid and attach 4-6 strings that reach bottom of jar without touching it. Tie a small weight (fishing line weights are perfect) on end of each string. Poke a larger hole in center of lid to accommodate a funnel. Place lid on jar with strings suspended in jar.

When syrup is cool, slowly pour through funnel into jar. Cover top with foil. Let stand up to a week and watch the sugar crystallize on the strings. Remove lid with strings and dislodge candy. Rinse quickly in cold water and spread on broiler rack. Bake at 150-200 degrees until dry. Store in covered jar.

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