Not sure how to interpret this

[Mklangelo]

Chances are you will not cut this stuff once it has set up. Let me know if you do though.. The vinegar is to keep the sugar from going rancid. It will without the vinegar. Your bees will end up worse than they are now. Good luck and let us know how it goes.
Frantz
PS what elevation are you? That will make a difference on how hot you need to get the sugar and what temp you should pull it off. Just keep that in mind

I'm at about 700 feet above sea level.  I pulled it off at about 240F and it dried real hard.  Will they eat it or do I need to crumble it first?

I divided the recipe by 1/4.  I may have put just a bit too much sugar in it, maybe around 6.5 pounds, maybe a bit more.

[Kev]

I hope it won't be as hard as a rock.

If you don't heat the sugar so hot and instead go only to the soft ball stage and make fondant candy instead of making rock candy, you can work it. It will be pliable like play dough. Here's a recipe. Instead of the marble, you can use a large 9x13 or so baking dish to turn it out for kneading. It's kind of fun to make.

To make Fondant, its ingredients are cooked to the Soft-Ball Stage
(234-240 degrees F), a lower temperature than it takes to make hard
candy, and is then cooled. The mixture is beaten and kneaded by hand
until it becomes pliable.
   
*  4 cups of granulated sugar
   * 1½ cups of cold water
    * ½ teaspoon of vinegar or
    * ½ teaspoon of cornstarch

1. Stir the sugar and water in a saucepan, set on a comparatively cool part of the range, until the sugar is melted; then draw the saucepan to a hotter place and continue stirring until the syrup boils; remove the spoon and, with a cloth or the fingers wet in cold water, wash down the sides of the saucepan, to remove grains of sugar that may have been thrown there in the cooking; now add the vinegar or cornstarch, and cover the dish; the steam will melt grains of sugar, if there be any on the saucepan.
2. After three or four minutes remove the cover and, if a thermometer is to be used, set it into the syrup.
3. Let the syrup boil to 240 deg F.
4. In the meantime wet the hand in cold water and with it dampen a marble slab or a large platter, then, without jarring the syrup, turn it onto the receptacle prepared for it.
5. Do not scrape out the saucepan or allow the last of the syrup to drip from it (use the saucepan in making a dish of apple or other sauce), as sugary portions will cause the fondant to be "grainy." When the syrup is cold, with a scraper (such as is used in removing wall paper) or a wooden spatula, turn the edges of the mass towards the center; continue this until it begins to thicken and grow white, then work it up into a ball, scraping the marble clean.
6. When all is collected and worked into a compact mass, lay over it a damp cloth, tucking it in closely; let stand in this way for an hour or more to ripen.
7. Now cut into pieces and pack these closely in an earthen bowl; cover the top of the bowl with a damp cloth and then with heavy paper; the cloth must not touch the fondant.
8. This may be used at once or may be kept, in cold weather, several weeks, if the cloth be wrung out of cold water and returned about once a week.
   9. It may be used as a frosting for small cakes, for "centers" of bonbons or for coating centers.