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1 cup water
2 to 3 cups white sugar
Other supplies needed:
Bring water to boil and start adding sugar, one-quarter cup at a time, until it no longer dissolves. The more you add, the longer it will take to dissolve. Be patient and try to get as much to dissolve as possible. Clasp a skewer with a clothespin and dip it in the liquid and then dip it in plain sugar. Place the stick in the Champagne flute to dry. Remove the liquid from heat and let cool completely.
Fill the glasses with liquid. Using the recipe above, you`ll be able to fill two Champagne flutes. Add a few drops of food coloring to each glass. The more color you add, the more saturated the colors will be, and you`ll likely need more than you think.The skewer should be in the center of the glass and not touching the sides or bottom of the glass.
Wait patiently. It will take about three days for crystals to form and about seven days to be large enough to enjoy. You`ll notice the sugar will start crystallizing on the top and bottom of the glass as well. You`ll be able to watch the progess as the crystals grow.
When you are ready to remove them, gently break the top with a butter knife or other sharp object. Gently remove the skewer and hang it upside down until the excess liquid drips off and it dries. You can pour out the liquid from the glass and use the glass to hang the skewer and catch the excess liquid.
Once it is dry, it`s ready to eat! Wrap them up in cellophane bags to serve at parties, use them as drink stirrers, or just eat them up! You can also add sprinkles while the candy is still wet for a festive look.
hope this works!