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.