31 Jul July 31, 2011

Rock Candy-Easy Summer Treat

Lynn Hawks 4 Candy Recipes

Rock candy is a great summer candy recipe that kids will love to make and then enjoy! It doesn’t include heat, safe for little ones and can actually be considered a simple science project

Allow about a week to begin seeing the sugar crystals grow. Your kids will get up every morning to check the process. 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. The ingredients are very basic.


  • 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)


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. Place the pencil across the lip of the jar, and wind it until the thread is hanging about 1 inch from the bottom of the jar. Attach a paper clip to the bottom of the thread to weight it and ensure it hangs straight down. Alternately, you can use a wooden skewer as the base of your rock candy, and use clothespins balanced across the top of the jar to clip it into place.

2. Wet your thread or wooden skewer, and roll it in granulated sugar. This base layer will give the sugar crystals something to “grab” when they start forming. Set the thread or skewer aside to dry while you prepare your sugar syrup.

3. Place the water in a medium-sized pan and bring it to a boil. Begin adding the sugar, one cup at a time, stirring after each addition. You will notice that it takes longer for the sugar to dissolve after each addition. Continue to stir and boil the syrup until all of the sugar has been added and it is all dissolved. Remove the pan from the heat.

4. If you are using colors or flavorings, add them at this point. If you are using an extract, add 1 tsp of extract, but if you are using flavoring oils, only add ½ tsp, and make sure you don’t stand right in front of the pan—the scent can be very strong as it rises in the steam. Add 2-3 drops of food coloring and stir to ensure even, smooth color.

5. Allow the sugar syrup to cool for approximately 10 minutes, then pour it into the prepared jar. Lower the sugared string or skewer until it hangs about 1 inch from the bottom.

6. Carefully place your jar in a cool place, away from harsh lights, where it can sit undisturbed. Cover the top loosely with plastic wrap or paper towel.

7. You should start to see sugar crystals forming within 2-4 hours. If you have seen no change to your skewer or thread after 24 hours, try boiling the sugar syrup again and dissolve another cup of sugar into it, then pour it back into the jar and insert the string or skewer again.

8. Allow the rock candy to grow until it is the size you want. Once it has reached the size you want, remove it and allow it to dry completely. Wrap it up and save for later, give as little gifts to friends or let your kids simply enjoy the results of their patience.

4 thoughts on “Rock Candy-Easy Summer Treat

  1. Tara Lidell says:

    Thanks for posting that recipe! I remember making rock candy with my Grandmother and will try this with my niece one night this week! Tara Lidell

  2. laila says:

    i love your pretzel and oreo and cherry cover chocolate and how u double dipped those they were so good. can u post more chocolate covered things. i really like them iam going to try it thanks for posting that recipes i love it!!!

  3. Lynn says:

    Thank you. I will be creating many more recipes soon. Ready to really ramp up The GOURMET CANDY MAKER again and share tons of recipes 🙂

  4. A says:

    This surprisingly is a very easy recipe. I remember making rock candy in elementary school and it was a fun treat. Kids can use these not only as candy but as toys also. What would happen if you used salt instead of sugar.

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