Makes 1 lb 8 oz/ 680 g

Ingredients:
Sugar..................1 lb............454 g
cold water............8 fl. oz.......240 ml
royal Icing...........1 oz...........28 g

combine the sugar and water in a heavy bottom pan and bring to a boil stirring to dissolve the sugar. Wash down the sides of the pan with a wet pstry brush.

once this comes to a boil, stop stirring and cook , continue to brush down with wet brush until the syrup reaches 298F/148C

Remove from heat and whip in the royal icing. THe syrup will rise and then collapse

return to heat and let it rise again. Pour the sugar syrup into an oiled foil lined mold and let cool

break the sugar into pieces. store in airtight container.

to color rock sugar you can add the color when the syrup reaches 166F/130C or apply color with an airbrush when the sugar is cool.

Great tutorials, each one of them. Thank you for taking the time to do this.

thanks for this

I'm not done yet..just tired..will post the others as I can..but will all be here for you guys!

what you do with them it's up to you...there are many recipes and there are many techniques..these are mine and I"m sharing them because so many people ask and there is sooo much confusion instead of answers ..

especially from some of us that "PRESUME" to know sugar.

lol

Great information Risquebusiness and the chocolate sculpture pic you posted is fun too,

When you do this make sure you use a deep pan! It will rise a lot and that is a messy lesson to learn.

If your finished product looks grainy or sunken it's because you added too much royal icing. Altitude may affect the finished product so if you see this happen just cut back on the royal icing until you get a fine texture with lift.

You can also flavour it, break it into tiny pieces and and cover it in chocolate.

modestly yours,
www.kincaellan.com