Start a pot of water boiling on the stove.
Tie a piece of string around the middle of the pencil/stick/butter knife. The string should be long enough so that when the pencil is placed over the top of the glass, the string will come up just short of the bottom.
Wet the string with a little water and roll it in the sugar. Put the paper clip on the end of the string to act as a weight and help the string stay straight. Lay the stick over the top of the glass jar so that the string hangs down inside the jar, but not touching the bottom of the jar.
When the water has started boiling, remove it from the heat and let the water settle.
Stir in the sugar, 1 tablespoon at a time. Continue adding sugar until it starts collecting at the bottom of the pot and won’t dissolve even when you stir. If you want to add flavoring or color, stir it in now. Now pour the hot mixture into the jar.
Pour the sugar solution into the glass until it is about 1″ from the top.
Place the pencil over the jar and allow the string to dangle into the solution. Don’t let the string settle on the bottom or sides of the glass.
Place the glass somewhere that it can sit for a while undisturbed (but do not refrigerate it).
After a day or so you should be seeing crystal growth on the string.
Leave the string in the solution until the crystals are big enough for you or have completely stopped growing.
Remove the string from the glass and let dry.
Eat and enjoy!!
To make colored crystals, you can add food dye when you add the sugar.
To add some flavor, you can add a few drops of lemon or lime juice (or other flavors) or tie a small piece of hard candy at the bottom of the string, like a piece of a peppermint or cinamon candy.

Tips
Natural fiber string like cotton or twine will work best. Nylon fiber and other polymer string won’t stimulate crystal growth very well.
Glass jars with a hole cut in the lid work great and keep dust from settling into the solution. If you are using a normal glass, you can cover the top with tin foil.
If the string keeps floating, you can weigh the end down with something. Small pieces of store bought rock candy work best and will make your own crystals start to grow faster.

Warnings
Make sure an adult is supervising since you will be boiling water.
Do not mess with the jar or put your fingers in it. This disrupts the forming process of the crystalline structure. It may not prevent it from working, but it will hinder the progress of the crystal growth.

Things You’ll Need
Water
Sugar
clean glass or jar
pencil or skewer stick
cotton string or twine
pot to boil water
spoon (for stirring)

Cinnamon Rock Candy
1 cup water
3-3/4 cups sugar
1-1/4 cups light corn syrup
1 teaspoon red liquid food coloring
1 teaspoon cinnamon oil
1/3 cup confectioners’ sugar
Line a 15-in. x 10-in. x 1-in. baking pan with foil; butter the foil and set aside. In a large heavy saucepan, combine water, sugar, corn syrup and food coloring. Bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes to dissolve sugar crystals.
Uncover; cook on medium-high heat, without stirring, until a candy thermometer reads 300° (hard-crack stage), about 25 minutes. Remove from the heat; stir in cinnamon oil (keep face away from mixture as odor is very strong). Immediately pour onto prepared pan. Cool completely, about 45 minutes.
Break the candy into pieces using the edge of a metal mallet. Sprinkle both sides of candy with confectioners’ sugar. Store in airtight container. Yield: about 2 pounds. *Editor’s Note: Cinnamon oil can be found in some pharmacies or at kitchen and cake decorating supply stores. Editor’s Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

Almond Rock Candy
1-1/2 teaspoons butter (no substitutes)
2 cups sugar
1 cup water
3/4 cup light corn syrup
1 to 1-1/2 teaspoons almond extract
6 drops green or red food coloring
Butter a baking sheet with 1-1/2 teaspoons butter; set aside. In a heavy saucepan, combine the sugar, water and corn syrup. Bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes. Uncover; cook, without stirring, cover medium-high heat until a candy thermometer reads 310° (hard-crack stage).
Remove from the heat; stir in almond extract and food coloring. Immediately pour onto prepared baking sheet. Quickly spread into a 13-in. x 9-in. rectangle. Using a sharp knife and working quickly, score into 1-in. squares. Recut rectangle along score lines until candy is cut into squares. Let stand at room temperature until dry. Separate into squares, using a knife if necessary, or break into bite-size pieces. Yield: 1 pound. Editor’s Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

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