is 6 and a half inches long

HOMEMADE ROCK CANDY

Homemade rock candy is a delightful treat that showcases food science at its best! Not only is it a fun science experiment, but the end result is also delicious.

With just a few simple ingredients, you can make your own rock candy at home. It’s a perfect activity to do with kids and could even serve as a fun science project for school. If I can do it, you can too! Let’s dive in and get started!

STEP 1: GATHER INGREDIENTS AND TOOLS

Ingredients:

  • Water (filtered water is preferred)
  • White granulated sugar
  • Food coloring (optional)
  • Flavoring (optional, can use various candy flavor oils)

Tools:

  • Pot
  • Wooden spoon or spatula
  • Wooden sticks, bamboo skewers, lollipop sticks, or string (for crystal growth)
  • Wide glasses or mason jars (800 ml size is ideal)
  • Clothespins
  • Funnel (optional for easier pouring)
  • Candy thermometer (not required)

STEP 2: PREPARE THE SUGAR-COATED STICK

Start by preparing the stick or string where your crystals will form. Dip it in water and roll it in white granulated sugar to coat it. These sugar crystals will act as “seed crystals” for the larger rock candy to grow on. Allow the coated stick to dry for 25 to 30 minutes.

STEP 3: MAKE THE SUGAR SOLUTION

  • Pour water into a medium-sized saucepot and heat it over medium heat.
  • Once the water begins to simmer, slowly add in 1 cup of sugar. Stir until it dissolves completely, then add another cup of sugar, repeating the process until all 3 cups are dissolved.
  • Bring the mixture to a rolling boil, stirring occasionally.
  • If desired, add food coloring and flavoring at this point. Stir well to incorporate.
  • Turn off the heat and let the solution cool for about 20 minutes until it reaches room temperature. (Be careful—hot liquid can cause burns.)

STEP 4: SET UP THE CRYSTAL GROWING CONTAINER

Choose a wide container such as a mason jar or any jar with enough space for the crystals to grow without sticking to the sides. Use a funnel to pour the sugar solution into the jar, leaving about 1-2 inches of space at the top.

  • Attach the prepared stick to a clothespin and hang it inside the jar, ensuring there’s an inch and a half of space between the stick and the bottom of the jar.
  • If you’re using different colors or flavors, you can pour separate solutions into individual jars at this stage.

STEP 5: LET THE CRYSTALS GROW

Now, all that’s left is patience. Leave the jars undisturbed in a cool, dry place for about 5 to 7 days. The crystals will gradually grow on the stick.

STEP 6: HARVEST THE ROCK CANDY

After a few days, you’ll see sugar crystals forming on the stick. When you’re ready to remove the candy:

  • Gently break any sugar crust that may have formed on top of the solution using a fork.
  • Slowly pull the stick out of the jar, allowing any excess liquid to drip off.
  • Place the candy on a clean surface to dry for about 4 hours.

The longer the stick stays in the solution, the larger the crystals will grow. You’ve just made your own homemade rock candy!

TROUBLESHOOTING TIPS:

  • Too many crystals: If the crystals grow up the sides of the jar and cause the stick to get stuck, try using a wider jar. If necessary, you can run warm water over the outside of the jar to release the stick.
  • No crystals growing: This might happen if the solution didn’t cool enough or the stick wasn’t properly coated with sugar. Ensure the solution cools before adding the stick and recheck the sugar coating.

SLICE AND BAKE COOKIES – MADE 6 WAYS

These versatile slice-and-bake cookies offer endless flavor options! Using a simple gluten-free sugar cookie dough as a base, you can add nearly any mix-ins you like. Soft in the center with a light crisp on the edges, they hold their shape beautifully. Made with an almond flour dough, they’re naturally dairy-free and the ideal quick and easy treat for Christmas!

WHY YOU’LL LOVE THESE SLICE-AND-BAKE COOKIES

  • Naturally gluten-free, dairy-free, and paleo-friendly
  • Made with a straightforward almond flour dough
  • Soft and chewy with perfectly crisp edges
  • Easy to customize with your favorite mix-ins
  • Kid-friendly and fun to make together
  • Perfect for holiday gifting
  • Ship well once baked

INGREDIENTS

Base Cookie Dough

  • 1 egg
  • ¼ cup maple syrup
  • 2 tablespoons melted coconut oil
  • 1 teaspoon vanilla extract
  • 2 cups almond flour
  • ¾ cup tapioca flour
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt

Flavor Variations

Double Chocolate Chip

  • 1 tablespoon cacao powder
  • ½ cup mini chocolate chips
  • Sea salt flakes for topping (optional)

Dark Chocolate Dipped Orange Zest

  • 1 tablespoon orange juice
  • ½ tablespoon orange zest, plus extra for topping
  • 1 tablespoon almond flour
  • ½ cup dark chocolate, melted (for topping, optional)

Cinnamon Sugar Pecan

  • 2 teaspoons cinnamon (1 teaspoon for dough, 1 teaspoon for coating)
  • ½ cup finely chopped pecans
  • 1 tablespoon coconut sugar (for coating)

White Chocolate Macadamia Nut

  • ½ cup finely chopped white chocolate chips
  • ½ cup finely chopped macadamia nuts

Dark Chocolate & Pistachio

  • ½ cup finely chopped dark chocolate, plus more for drizzling
  • ½ cup finely chopped pistachios
  • Sea salt flakes for topping (optional)

White Chocolate Dipped Candy Cane Swirl

  • 1 teaspoon peppermint extract
  • 1 teaspoon red food coloring
  • Cane sugar for rolling (optional)
  • ½ cup melted white chocolate (for topping, optional)
  • Crushed candy canes for topping (optional)

INSTRUCTIONS

  • Prepare the Dough Base: In a mixing bowl, beat together the egg, maple syrup, melted coconut oil, vanilla extract, and any other wet ingredients specific to your chosen flavor. Use a hand or stand mixer, or a sturdy whisk.
  • For Candy Cane Swirl Flavor: Skip adding the food coloring until the dough is fully mixed.
  • Incorporate Dry Ingredients: Gradually add the almond flour, tapioca flour, baking soda, sea salt, and any dry ingredients specific to your flavor. Continue mixing until a ball of dough forms.
  • Color the Candy Cane Swirl Dough (If Making): For the Candy Cane Swirl, split the dough in half and add the red food coloring to one half. Set aside the plain half.
  • Add Mix-ins: Fold in any mix-ins (like nuts, chocolate, spices, etc.) for your chosen flavor. Mix just enough to distribute them throughout the dough.
  • Knead and Shape: Transfer the dough to a flat surface with a piece of parchment paper and a little tapioca flour. Knead a few times to evenly incorporate the mix-ins. Shape the dough into a log, approximately 10–12 inches long, depending on how many cookies you want.
  • For Candy Cane Swirl Flavor: Roll the red-colored dough to about 10×20 inches on parchment paper, then roll out the plain dough separately to the same size. Layer the plain dough over the red dough, press lightly, and trim the edges. Roll from the shorter end into a log shape.
  • Flavor-Specific Coatings:
    • For Cinnamon Sugar Pecan: Mix the remaining teaspoon of cinnamon with coconut sugar and roll the log in this mixture.
    • For Candy Cane Swirl: Sprinkle cane sugar on the log and roll it to coat (optional).
  • Chill the Dough: Wrap the log in plastic wrap and refrigerate for at least an hour to firm up.
  • Slice and Bake: Preheat the oven to 350°F (175°C). Slice the log into 1-inch thick cookies with a sharp knife, keeping the dough chilled for clean cuts. Arrange cookies on a parchment-lined baking sheet, spacing them at least 1 inch apart. Bake for 8–10 minutes or until the edges turn golden and crispy.
  • Cool and Decorate (Optional): Let cookies cool completely before adding decorations:
    • Double Chocolate Chip: Sprinkle with sea salt flakes.
    • Dark Chocolate Dipped Orange Zest: Dip half of each cookie in melted dark chocolate and sprinkle with extra orange zest.
    • Dark Chocolate & Pistachio: Drizzle melted dark chocolate over each cookie and top with sea salt.
    • White Chocolate Dipped Candy Cane Swirl: Dip each cookie halfway in melted white chocolate and sprinkle with crushed candy canes.