[Sca-cooks] Re: Sugar

[wildecelery at aol.com]

-
   Ardenia mentioned:
> I heated the ginger sugar to 225...and it started to harden before i
> even got the strings in, so I had to add water and try reheating it a
> bit higher
>    The rose sugar got up a bit higher(about 235) , and seemed to have 
a
> better chance
> The lavender sugar was in a metal pan, so ended up significantly
> hotter...260ish... so we'll see what kind of action we have when I ge
> home

Hmmm. Are you talking about melting the sugar in a pan by itself or
sugar added to water making a saturated or better, super-saturated
solution? It is my understanding, and my memories of making rock candy,
that you want a solution, not melted sugar. At least the rock candy I'm
thinking of, which are the large sugar crystals formed on strings or
other items.

I was heating the solution, as opposed to just the sugar.  I used 1 1/4 
c. sugar to  1/2 c water as my ration, making smaller batches, but 
using the ratio that I was given from the other rewcipes.

so farl, I have a few crystals, and  bunch of sugar crystalizing in the 
sottom of the jars.

-Ardenia