Crystalline Candies: Rock Candy, Fondant, Fudge, Panned Candies, Lozenges

Appears in
On Food and Cooking

By Harold McGee

Published 2004

  • About
About the only candy in which large, coarse crystals are valued is rock candy, a vivid demonstration of crystal growth. Simply cook a syrup to the hard ball stage, then pour into a small glass, with a toothpick to serve as a removable foundation, and let it sit for a few days. The resulting crystals can be preserved by washing the encrusted stick briefly under cold water, shaking off the excess, and letting it dry.