Crack

Now, I don't want the DEA after me, so let's be clear here: I make crack out of SUGAR. Good ol' C12H22O11. I candy citrus peel (or, last month, fresh ginger, which made WONDERFUL crack) and then boil the syrup until it's at a crack stage. Gently empty the contents of the pan onto a cookie rack, with the Silpat underneath. Store the candied peel (usually in metal tins) and take the hardened sugar (rock candy, really) and break it into bits. Use it in hot drinks or whatever needs that particular flavor.

Here are photos of my most recent crack production - the peels were various orange citrus, which included tangelos, blood oranges and tangors.

Oh, yeah, the candied peel is lovely, too. In this case, it ended up brittle, so I can break it into little candied peel bits.