Content

• Advice
• Warning
• What you need

• Stir the solution until the water is clear. If the solution is cloudy or the sugar doesn't continue to dissolve, turn on high heat to boil the water vigorously. Hot water will have a higher saturation point than cold water, so filling it with fire will help dissolve the rest of the sugar.

Dip the string in a cup with a sugar solution, then pull out the string and place it on parchment paper to dry. Straighten the string, as it will stiffen when the sugar dries. As the water evaporates, you will see some crystal-like sugar on the string. This is the crystalline sprout that helps the crystal candy form faster.

• Make sure the string is completely dry before proceeding to the next step, and be careful not to let the crystalline sprouts fall off as you continue adding the string to the solution.
• You can skip this step or speed up the process by wetting the string and rolling it over white sand (just make sure it is dry. completely before putting it in the cup and the sugar does not fall off), creating crystalline sprouts will make the crystal candy form faster and increase the likelihood of crystal candy success success.

Put the string in the sugar solution with the pencil over the top of the cup. The string should be hung straight down and not touching the bottom or the wall of the cup. Use a paper towel to cover the solution. You should not seal the mouth of the cup with material such as plastic wrap, as evaporation is an important part of this process.

• As the water evaporates, the rest of the solution will absorb more sugar and the water has to push the sugar out. Sugar molecules will attach to the string and form candy crystals.
• Hold the pencil in place with tape so that it does not roll or move while the candy is frozen.

Carefully remove the string from the sugar solution and place it on parchment paper to dry. Use scissors to cut off the end of the paper clip on the string.

• If the crystal candy sticks to the cup, let the hot water melt on the outside of the bottom of the cup. This will reduce the stickiness of the sugar so that you can easily pull the string out without disturbing the candy.

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Method 3 of 3: Make crystal candy with skewer

1. 

   
   
   Clamp the other end of the skewer with the clothesclip and keep the clamp horizontally over the top of the cup. The skewer should be clamped in the center of the clothesclip, as close to the spring as possible. You can use a large clothing clip if the cup has a big mouth.
   • Your skewer should be held in place with a forceps and still in the center of the cup.
   • Cover the cup with a paper towel. You can tear a small hole to make the skewer through the paper.

2. 

   Place the cup in a safe place, not easily touched. Music, sounds from the television or other activities can cause vibrations that interfere with crystal candy formation or cause candy to fall. For the best formation, keep the cup in a cool or room temperature place away from noise and steps.

3. 

   
   
   Wait 1 to 2 weeks for the crystals to form. Try not to touch or knock on the cup as this will cause the crystal candy to fall off the stick. When you are satisfied with the amount of crystal candies (or when the candy doesn't seem to be able to continue to grow bigger) carefully remove the skewer and place it on the parchment paper to dry.
   • If there is a hard stick on the surface of the sugar solution, you can use a knife to gently break it, avoiding touching the area near the crystal candy skewer.
   • If the crystal candy sticks to the cup, let the hot water melt on the outside of the bottom of the cup. This will reduce the sugar stickiness so that you can remove the candy stick without spoiling.

4. 

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Advice

• This recipe is useful for doing comparative science project or scientific experiment.
• If you don't see any candies forming on the string after a day, remove the pencil and string to boil the water one more time and stir in more sugar. If you have to add sugar, you didn't add enough sugar when you stirred the solution in the first step. Now, you can make candies with a saturated sugar solution.
• Don't add too little or too much sugar in this recipe, as the candies won't form.
• This recipe may take longer than expected so be patient.
• When microwaving the sugar confectionery, watch it carefully so that the sugar water won't boil over.
• You should keep the handle of the pot in a direction that you can hardly touch so that you will not spill hot sugar water on you.

Warning

• Do not mix or place your hands in jars / cups. This will interfere with the formation of crystal candy structures. It does not spoil the making process but makes it difficult to form the crystal candy.

What you need

Make a sugar solution

• Pot or pan
• Wooden spoon

Make crystal candy with string

• Ice cream stick, wooden skewer, knife or pencil
• Rope
• Paper clip or circular metal pad
• Tall, deep cup or jar (no plastic material)

Make crystal candy with sticks

• Skewers or popsicles
• Clothes peg
• Tall, deep cup or jar (no plastic material)