Blogs: Compounding in the Kitchen

I Am the One Who Compounds …

Published Online: Thursday, September 12, 2013
Exit summer. Enter fall! I hope my faithful readers enjoyed their summer (what there was of it this year, anyway). I realize that most of you out there prefer the heat to the cool breezes of autumn, but, personally, I am ready to turn the page and move on to fall and that decidedly American holiday of … Halloween.
As retail pharmacists, we are on the front lines of the Halloween season. Although most people start thinking Halloween in mid-October, as a pharmacist, you cannot help but notice the store aisles beginning to fill with a steadily increasing volume of Halloween candy as early as September. This friendly reminder of fall never fails to make me smile. As the mini Twix and Snickers begin to line the aisles, I know that brightly colored leaves, autumn breezes, and pumpkin spice lattes are right around the corner.
This fall also brings with it the final season of my favorite chemistry-related show, AMC's “Breaking Bad.” Now, I'm not condoning the version of “compounding in the kitchen [lab]” carried out by its anti-hero, the high school chemistry teacher turned meth kingpin Walter White, but I can’t help appreciating a show that manages to blend science, storytelling, and action into such a pleasing combination. For those of you who have not seen “Breaking Bad,” I highly encourage you to start watching from the beginning and find out how, um, “interesting” science can be. As White’s former student and partner in crime, Jesse Pinkman, would say, “Yeah, science!” Just a warning—don't get addicted.
And with that warning, I bring to you this Halloween's recipe: Rock Candy. (All ingredients are legal in all 50 states and the District of Columbia).
Rock Candy (single serving)
1 wooden skewer (or clean wooden chopstick left over from a takeout night)
1 clothespin
1 cup water
2-3 cups sugar
1 canning jar (left over from summer)
1. Clip the wooden skewer into the clothespin so that it hangs down inside the glass and is about 1 inch (2.5 cm) from the bottom of the glass.
2. Remove the skewer and clothespin and put them aside.
3. Pour the water into a pan and bring it to boil.
4. Pour about 1/4 cup of sugar into the boiling water, stirring until it dissolves.
5. Keep adding more and more sugar, continuing to stir until it dissolves, until no more will dissolve. This will take time and patience and it will take longer for the sugar to dissolve as you proceed. Be sure not to give up too soon.
6. Once no more sugar will dissolve, remove the sugar solution from the heat and allow it to cool for at least 20 minutes. (While the solution is cooling, some people like to dip half of the skewer in the sugar solution and then roll it in some sugar to help jump start the crystal growth. If you do this, be sure to let the skewer cool completely so that sugar crystals do not fall off when you place it back in the glass.)
7. Carefully pour the sugar solution into the jar almost to the top. Then submerge the skewer back into the jar, making sure that it is hanging straight down the middle without touching the sides.
8. Put the jar someplace where it will not be disturbed and allow it to fully cool.
9. The hardest part comes next: waiting for the sugar crystals to slowly grow around the skewer over the next 3 to 7 days.
How does this work?!
When you mix the water and sugar together, you are making a super-saturated solution. This means that the water can only hold the amount of sugar it contains as long as it is very hot. As the water cools, the sugar “comes out” of the solution, forming sugar crystals and collecting on your skewer. The skewer (and sometimes the glass itself) acts as a “seed” that the sugar crystals start to grow on.
Alternation: Want colored rock candy? Add food coloring to your sugar water, making sure the color is fairly dark to ensure the best result.
Jill Drury, Pharmacist and Cook
Blog Info
In this blog, Jill Drury, a clinical pharmacy specialist based in Chicago, Illinois, will talk about her passions—pharmacy and cooking, and how she has managed to blend the two. She will provide insights on compounding, along with recipes for healthy dishes, and will relate stories from her experiences.
Author Bio
By day, Jill Drury works as a clinical pharmacy specialist in Chicago during the week and as a clinical staff pharmacist at a retail pharmacy on the weekends. By night, she is a cook, mixing up recipes and sharing the results with her coworkers. Whether she's in the laboratory or the kitchen, Drury spends the bulk of her time measuring, grinding, and pouring to create a better finished product.

Drury earned her Doctor of Pharmacy from Midwestern University College of Pharmacy in 2007. She has done numerous presentations and consults for several pharmaceutical companies. She has won top honors at the Wisconsin State Fair for her jam, and has a Facebook page ( dedicated to baking.

Drury has found that the skills she utilizes behind the pharmacy counter can be applied to the stove top, and that both require a generous helping of patience and precision. Stay tuned to learn more!

Blog Archive
Latest Issues