104 DECEMBER 2020
LIKE STALACTITES, THESE SHIMMERING CLUSTERS OF PEPPERMINT-
FLAVORED CRYSTALS TAKE TIME TO FORM. IT’S A CAPTIVATING
(AND SWEET!) SCIENCE EXPERIMENT THAT’S BEAUTIFUL TO BEHOLD
AS THE CANDY COMES TO LIFE ON YOUR KITCHEN COUNTER.Peppermint Rock Candy
ACTIVE 25 MIN; TOTAL 5 DAYS 10 HR 25 MIN
MAKES 6This candy-shop classic gets a wintry twist
with a splash of cool, refreshing pepper-
mint oil. Clothespins might seem like an
odd tool to use in candymaking, but they
are perfect for suspending the lollipop
sticks in the sugar solution. Leftover pep-
permint syrup can be stirred into hot
chocolate or cocktails.5 cups plus 3 Tbsp. granulated sugar,
divided
2 cups water
1 / 2 tsp. peppermint oil (such as LorAnn
Natural Peppermint Oil)
6 (4-inch) lollipop sticks or wooden
skewers
6 clothespins
Green tea, coffee, or hot chocolate,
for serving (optional)- Combine 5 cups sugar and 2 cups water
in a large saucepan. Cook over medium,
stirring occasionally, until sugar is dis-
solved and a candy thermometer regis-
ters 220°F (thread stage), 12 to 18
minutes. Remove from heat. Using a long
wooden spoon, and standing as far back
as possible, stir in peppermint oil. (When
the peppermint oil hits the hot syrup, it
will release an intense aroma.)
2. Sprinkle remaining 3 tablespoons
sugar on a small plate. Dip bottom 2^1 / 2
inches of each lollipop stick in hot pepper-
mint syrup; roll to coat in sugar. Set aside
until ready to use. Let remaining syrup
cool completely, about 2 hours.
3. Divide peppermint syrup evenly among
6 (8-ounce, 4-inch-tall) jars or glasses
(a b o u t^3 / 4 cup each). Using clothespins,
clip unsugared end of each stick near
hinge of clothespin. Suspend sticks in
syrup, resting clothespins on rims of jars,
making sure sticks do not touch sides and
are about^1 / 2 inch from bottoms of jars.
Cover each jar loosely with plastic wrap.
Let stand at room temperature, undis-
turbed, until crystals form on sticks and
rock candy is desired size, 5 to 14 days.
Every few days, break up any thin sheets
of crystallized sugar that form on surface.
4. Remove rock candy from jars. Transfer
remaining peppermint syrup to an airtight
container, and reserve for another use.
Return rock candy, with clothespins still
attached, to empty jars. Let hang to dry
at least 8 hours or overnight. If desired,
serve as a stir stick with green tea, coffee,
or hot chocolate. —PAIGE GRANDJEAN
MAKE AHEAD Store rock candy in an
airtight container up to 1 month; syrup
can be refrigerated up to 1 month.
NOTE Be sure to use peppermint oil, not
extract, for best results.
Sweet Supplies
Making candy at home
doesn’t require a sepa-
rate pantry full of gear,
but these special tools
and items will make the
process easier.CANDY THERMOMETER
Your grandmother’s retro
candy thermometer
(likely hiding in the back
of your kitchen drawer)
will work perfectly for
these recipes; if you’d
like to level up, we recom-
mend the clip-on Taylor
stainless steel paddle
thermometer, available at
amazon.com.SILICONE MOLDS
While you can let the
Kumquat-Riesling Gum-
mies on p. 103 set in a
9- x 5-inch pan and cut
them into squares, the
shimmering half-sphere
gummies require a spe-
cial silicone mold. We
prefer the 140-cavity
mold by Palksky, avail-
able at amazon.com.CANDY STICKS
We used 4-inch com-
pressed cardboard sticks
for the Red Hot Lollipops
on p. 111 and Peppermint
Rock Candy at right,
available at your local
craft store or at michaels
.com. For a more classic
look, wooden sticks are
available at amazon.com.PARCHMENT PAPER
By their nature, the
Vegan Coconut-Ginger
Caramels on p. 107 are
sticky. While regular
parchment paper makes
a perfectly fine wrapper,
to ensure an extra-clean
release, LaGrange parch-
ment is coated with
food-safe silicone and is
available at amazon.com.SILICA GEL PACKS
If you plan on storing
candy for an extended
length of time, consider
purchasing silica gel
packs, which when
popped into storage con-
tainers will absorb mois-
ture and keep your candy
structurally sound and
looking beautiful. Find
them at amazon.com.