it's soooooo borinnggggg.any suggestions ?
God, yeah!! I can hardly move around the house either as we are having a new kitchen fitted, which means most of the kitchen is taking up ALL of the lounge, hallway and our bedrooms, as well as a load of DIY, and it all has to be one by 9pm tomorrow night because we have a French Exchange student coming over !! It's no where near done, let's hope he's not fussyx Go on some online games, or read a book, watch T.V? Walk your dog if you have one, tidy your room, decorate your room, go for a run? MSN? Myspace?
INGREDIENTS 6 cups cold water 6 cups white sugar DIRECTIONS Prepare your candy growing area by thoroughly cleaning and drying a 2 quart jarYou will need a place for it to rest undisturbed for about 2 weeksIn a large bowl, place the waterDissolve sugar in water, a little at a time, stirring each time until sugar is completely dissolved, until no more sugar can be incorporatedPour sugar water into clean jar and place a bamboo skewer in the jar, being sure the top sticks out over the surface of the waterCover with a cloth, to keep out dust, and let rest until all water is evaporated and crystals have formed on the skewer, several daysNOTE: For larger crystals, try seeding them, by wetting your skewer and rolling it in sugar before placing it in the sugar waterBe sure not to disturb the crystals as they are growing.
HARD ROCK CANDY 2 csugar 1 clight corn syrup 1 cwater 1 tspoil (not flavoring) Food coloring Powdered sugar Sprinkle cookie sheet with powdered sugar or spread a large piece of heavy aluminum foil and sprinkle with powdered sugarMix together sugar, syrup and waterCook and stir occasionally until candy thermometer reaches hard crack stageRemove from heatAdd food coloring and oilStir and pour on powdered cookie sheetCoolBreak in pieces.
ROCK CANDY 1 1/2 cwhite sugar 1 cwater Dissolve sugar in the water and cook without stirring until mixture reaches 247 to 252 on candy thermometerHave a reusable foil 8 inch square pan readyTo prepare the pan, punch holes at the top edge of it and then lace about seven strings from one side of the pan to the other sideString ends will stick out of pan at outside top on both sides, but will lay on bottom of pan insidePlace this pan in a larger pan to catch excess syrupPour syrup into laced pan to a level of 3/4 inch above the stringsCover the surface with a piece of aluminum foilCheck the candy occasionallyThis amount may take a week to crystallize, depending on humidityWhen crystallized, cut the strings and dislodge the rock candy from the panRinse candy QUICKLY in cold water and then place on racks in a very low oven (175 degrees) until dry.
INGREDIENTS 6 cups cold water 6 cups white sugar DIRECTIONS Prepare your candy growing area by thoroughly cleaning and drying a 2 quart jarYou will need a place for it to rest undisturbed for about 2 weeksIn a large bowl, place the waterDissolve sugar in water, a little at a time, stirring each time until sugar is completely dissolved, until no more sugar can be incorporatedPour sugar water into clean jar and place a bamboo skewer in the jar, being sure the top sticks out over the surface of the waterCover with a cloth, to keep out dust, and let rest until all water is evaporated and crystals have formed on the skewer, several daysNOTE: For larger crystals, try seeding them, by wetting your skewer and rolling it in sugar before placing it in the sugar waterBe sure not to disturb the crystals as they are growing.
