Rock Candy on a String

Steps

1. Dissolve sugar in water. Cook without stirring to hard ball stage - 250° to 255°.
2. Pour syrup into laced pan*. The syrup should be 3/4 inches above the string in the pan. The syrup sometimes takes a week to crystalize.
3. Cut string to remove candy. Rinse quickly in cold water and put in low oven to dry.
4. *To lace 8" square pan: punch holes oppose each other on 2 sides about 1/2" from bottom of pan and about 1 1/2" apart with heavy white strince lace from one side to the other. Pull tight and secure.
5. Pour syrup over strings and set pan in larger pan to catch any leaking syrup.