Flavorings of lemon, elderflower, and rose water create unique varieties of Rock Candy, which can be used as playful swizzle sticks for Champagne.
- 9 swizzle sticks
- 3 cups plus 3 tablespoons water, divided
- 9 cups plus 3 tablespoons granulated sugar, divided
- Desired flavors and food colorings (see Note)
- Line a baking sheet with parchment paper, and set aside.
- In a small bowl, dip swizzle sticks into 3 tablespoons water. Evenly coat sticks with 3 tablespoons sugar. Place sticks on prepared pan to let dry completely, about 10 minutes.
- In a large saucepan, bring remaining 3 cups water to a boil over medium heat. Pour 1 cup granulated sugar into boiling water and stir until sugar is fully dissolved. Repeat process until all sugar is fully dissolved. Add desired flavors and food colorings (see Note).
- Divide sugar syrup among 3 narrow glasses. Suspend dried swizzle sticks in syrup, making sure not to let sticks touch the bottom of glass. Let sit until crystals have formed, 7 to 10 days.
- Pour out remaining syrup and remove sticks. (If rock candy has crystalized into bottom of container, gently run under warm water to loosen.) Store in an airtight container for up to 7 days.
Note: For added flavor, our test kitchen recommends adding ¾ teaspoon lemon extract for Lemon Rock Candy, 3 tablespoons elderflower extract and 3 drops pink food coloring for Elderflower Rock Candy, or 2 tablespoons rose water and 9 drops pink food coloring for Rose Water Rock Candy.
Find more recipes for Valentine’s Day candies in our January/February 2022 issue, available on newsstands and at Victoriamag.com.