This winter I used left over 2:1 syrup, which I do not cook I just add the
hottest tap water I have to my sugar and stir, and made my packed sugar
with it. Generally I do the 1 oz of cold water to each pound of sugar but I
wanted to use up the syrup.  It set up like a brick, very hard, I like it a
lot better. I ended up using about 1.5 to 1.25 ozs, by measured not weight,
to each pound of sugar. It dries quickly, doesn't crumble or break I think
I will always use syrup instead of water for hard packed sugar.

Karen T-K

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