Categories: Candies
       Yield: 1 batch
   2 1/2 c  Sugar
       1 c  ;Water
   Punch holes at the top edge of a thin 8 square pan and lace about 7
   strings from one side to the other. Place the laced pan in a pan deep
   enough to catch any leaking syrup.  Dissolve sugar in water and cook
   without stirring to about hard ball stage (247-252 degrees). Pour syrup
   into laced pan. It should reach a level about 3/4 above the strings.
   Cover the surface with a piece of foil. Watch and wait. The syrup
   sometimes takes a week to crystallize. Lift out the laced pan. Cut the
   strings and dislodge the rock candy. Rinse quickly in cold water and put
   on racks in a very low oven to dry.