This step-by-step guide will teach you how to make rock candy. It's a great chance to learn some science—with a treat at the end!
Making rock candy is a great intro to being crafty in the kitchen. It’s a fun project for scientists of any age—and learning how to make rock candy is the perfect rainy day activity. (Here are snacks to make when you get hungry, too!)
Bring the water to a boil over medium heat. Add the sugar one cup at a time, making sure to stir now and then. Once the sugar is dissolved, remove the pan from the heat and put it off to the side to cool.
Step 2: Add some flavor
Add your flavor to the sugar solution. Fruity flavors like orange, strawberry or cherry are always big hits, but almond or lavender are delicious grown-up options as well. This is also the perfect time to add a few drops of food coloring.
Step 3: Prep your skewers
While the sugar-water mixture is cooling, wash out a few mason jars. Take your wooden skewers and carefully dip them into the sugar solution. Pour the extra sugar on a plate and roll the skewers in sugar to coat them. Finally, clip a clothespin to each skewer—this will let you hang them in your jars or glasses.
Step 4: Let the magic unfold
Once completely cooled, fill each jar with the remaining sugar solution. Place one sugar-coated stick in each jar while being careful not to let them touch the jar itself.
Step 5: Wait three to seven days
Gently cover the jars with plastic wrap to make sure no unwanted bugs wing their way in. Leaving the skewers in the solution longer will make the rock candy larger.
Step 6: Eat the candy!
Unwrap the jars and remove the skewers. They should be chunky, sugary and ready to eat!
Notes from the Kitchen:
If you don’t have mason jars: Water glasses or even plastic cups will do the trick as long as they’re large enough to suspend the skewers.
If your rock candy is stuck to the jar: Simply pop the jar in warm water for a couple of minutes. This should soften the sugar enough that you can ease your rock candy out.
I created this recipe based on our family's love of chocolate-dipped ice cream cones. Red heart-shaped sprinkles make them fun for Valentine's Day. Vary the color to match the occasion. —Jennifer Gilbert, Brighton, Michigan
Rich and buttery vanilla cupcakes have a tender crumb and make a perfect base for these whimsical elves lost in fluffy frosting. —Taste of Home Test Kitchen
Hoot hoot! Party guests will be "eyeing up" these treats long before you serve dessert! They make a lasting impression and only require six ingredients to make. —Taste of Home Test Kitchen
I developed these cupcakes for my daughter's first birthday and transported them using dry ice. Be careful not to freeze them solid! —Mindy Carswell, Walker, Michigan
After frosting the cupcakes white, I used a fork and red gel icing to "stitch the seams." Everyone went nuts when they saw these all-star treats. —Cathy Runyon, Allendale, Michigan
I’ve been making these colorful cupcakes with my mom since I was in high school. The cheery sweets are as fun to make as they are to eat. —Tammy Quinn, Lynden, Ontario
Satisfy your chocolate craving with these cupcakes. The creamy frosting topped with chopped peanut butter cups is the best part. —Taste of Home Test Kitchen
This is a delightful, fun way to serve a cupcake. I share these with the neighborhood kids and they love the ice cream cone look and ease of eating. Adults who try them say snacking on them makes them feel like kids again. —Barb Kietzer, Niles, Michigan
Even my adult children love these Halloween cupcakes! We serve them every year at our pumpkin-carving party. You can also make them with the fudge stripes on their wings facing up for variety. —Joyce Moynihan, Lakeville, Minnesota
These frosty cupcakes are practically a fireworks display on their own. The little treats feature red velvet cake, blue moon ice cream, a creamy white topping and star-spangled sprinkles. —Taste of Home Test Kitchen
Boston cream cupcakes have been my favorite bakery treat since I was a child, so I put together this easy-to-make version. —Jeanne Holt, Mendota Heights, Minnesota
This classic recipe is simply amazing. Try sitting down with a glass of cold milk and see if you can eat just one! —Marlene Martin, Country Harbour Mines, Nova Scotia
These adorable little pups are double the fun when served with edible "Scooby-Snacks" graham crackers that look like real dog treats. Kids will get a kick out of the presentation. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Take a trip back to the sixties with these sweetly psychedelic cupcakes. Each is a simple white cake, but tinting the batter all the colors of the rainbow makes them funky and fun!— Gwyndolyn Wilkerson, Kyle, Texas
The best thing about these little cakes is that you probably have all the ingredients in your pantry right now! Fruit Loops, licorice, M&M's and pretzels are all common ingredients that make up an uncommonly adorable treat! —Taste of Home Test Kitchen, Milwaukee, Wisconsin
My husband's love for classic peanut butter and jelly inspired this recipe. The strawberry buttercream and peanut butter frosting are a delicious combination. —Kelly McCrea, North Kingsville, Ohio
Part of the third generation in a family of restaurateurs, Camille was born with a passion for cooking and food. She embarked on a career in hospitality where she excelled as a sommelier and wine director. This hospitality experience has given her a wealth of first-hand knowledge about how to pair all manner of drinks with food—plus some serious kitchen skills. These days, she's hung up her wine key in favor of a pen and covers all aspects of food and drink.