2-1/2 C Sugar
1 C Water
Mix sugar and water up in heavy saucepan and cook on medium high heat to the hard ball stage (250 degrees). Pour into prepared pan(see below) and wait for crystalization to accur. Cover pan with foil; this can take several days. When mixture has crystalized, rinse sticks or string that candy is on and dry in a low oven.
Prepared Pan:
Take a heavy foil square pan and punch holes about 1/2 way down on two sides that are opposite each other. Place string or sticks in the holes from one end to the other. The candy liquid should cover the stings or sticks by 3/4". Set this pan inside a bigger pan to catch the drips that come out of the holes.