Sparkling Crystal Sticks

For sparkling crystal sticks, first dip the wooden sticks about 4 cm in water at one end and roll generously in the prepared sugar. Place on a plate and let dry overnight.

The next day, put sugar and water in a saucepan and bring to a boil while stirring. Use white sugar for colored or “clear” crystals, and brown sugar for amber. Simmer and stir until the sugar is completely dissolved. Pour the finished syrup into the jam jars to below the rim.

Now color the jars with one food coloring each, e.g. green, yellow, red, purple. (If you have used brown sugar, this step is not necessary: in this case the brown syrup will color the growing crystal amber by itself). Allow the hot syrup to cool in the jars for 5-10 minutes.

Now attach a clothespin to the top (unsweetened) end of the wooden chopsticks and dip the chopstick, sweetened side first, into the syrup – the clothespin should now be across the rim of the glass, holding the chopstick in the center of the glass. Cover jars with a sheet of kitchen roll each and place in a quiet place for about 1 week.

Important over the next few days:

Always make sure that the chopstick “floats” freely in the syrup – it must not touch the bottom or walls of the jar under any circumstances.
If crystals also form on the glass bottom and walls during the growth period, temporarily remove the wooden sticks from the glass, add the syrup to the glass, and then remove the sticks from the glass.

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