John Myers
Rock candy or rock candy are crystals of sugar. For the production of rock candy, a concentrated sugar solution is crystallized. The liquid is continuously moved in large containers and flows around the crystals that are slowly forming on long threads: white rock candy is the result. If a caramelized solution is used, the result of the process is brown candy. By coloring with food coloring, rock candy is also available in other colors such as blue, yellow, or red. Candy made from coconut blossom sugar and other alternatives does not exist.
Purchasing and storage
Rock candy is available in different forms in the trade. With rock candy sticks, the crystals are on a wooden stick – ideal for sweetening tea and stirring it directly. Since candy dissolves much more slowly than normal table sugar, it is well suited for the cozy tea culture, especially in East Frisia. The cube candy (kluntje), which consists of large individual crystals, is also popular there. There is also crusty candy, which is crystallized in a crust-like form in large containers without being moved and then chopped up. Finally, in the case of crumbly candy, the crystals are finely ground. The brown, fine-grained rock candy is a by-product of rock candy production. It is obtained from the draining syrup and tastes like caramel. Farin sugar, on the other hand, is fine cane sugar that is colored dark with molasses and caramel. But it has nothing to do with rock candy or Farinkandis.
Regardless of the type, you should always store rock candy in a dry, cool, and dark place. This ensures that rock candy can be kept for a very long time.
Kitchen tips for rock candy
Beverage sweetening is the main area of application for crystallized sugar. In addition to tea, it can also be used to refine punch, mulled wine, grog, and other hot drinks, as well as schnapps and liqueurs. The further use of candy sugar mainly affects sweet pastries. Rock candy and crumbly candy, for example, are found as ingredients in recipes for gingerbread, Printen, honey cake, and yeast wreaths. The crystalline form gives biscuits and cakes an extra crunch. If you want to dissolve rock candy, this is best done in hot water. Such a sugar solution can be used, among other things, for crispy waffle dough: One example is our recipe for wafer rolls.
