Prepare the Sticks:
Dip one end of each wooden skewer or stick into water, then roll it in granulated sugar to coat it evenly. This helps seed the crystal growth. Lay the sticks flat on parchment paper to dry completely—this step is crucial for ensuring the sugar adheres properly.

Make the Sugar Syrup:
In a medium saucepan, combine 2 cups of sugar and 1 cup of water. Heat the mixture over medium heat, stirring gently until all the sugar dissolves. Once dissolved, stop stirring and bring the syrup to a boil. Use a candy thermometer to monitor the temperature; aim for 230°F (soft-ball stage). Avoid overheating, as this can affect crystal formation.

Customize Your Candy:
Remove the syrup from heat and let it cool slightly. If desired, add a few drops of food coloring and/or ½ teaspoon of flavoring extract to give your rock candy a personalized touch. Stir gently to incorporate without creating bubbles.

Set Up the Growing Station:
Pour the warm syrup into a clean glass jar. Insert a prepared stick into the jar, securing it with a clothespin or clip so it hangs vertically without touching the bottom or sides of the jar. Cover the jar loosely with plastic wrap or a paper towel to keep dust out while allowing airflow.

Grow the Crystals:
Place the jar in a quiet, undisturbed spot at room temperature. Over the next 5–7 days, watch as sugar crystals form and grow along the submerged portion of the stick. Check daily to ensure no floating debris enters the jar.

Harvest and Enjoy:
Once the crystals have reached your desired size, carefully remove the stick from the jar. Let the rock candy dry on a sheet of parchment paper for an hour before enjoying or packaging it as a gift.