First, a question of proportions. Alton Brown says 2:1 sugar to water which sounds crazy. Other sites say as much as 3:1 in the other direction.
I tried the Alton way and it was about as thick as, say, marmalade. And as soon as I stirred it, the whole thing crystallized out and I had a pan full of hard candy. I then added a bunch more h2o, re-heated it all, and now it's looking okay, but I'm not sure how long I'll need to let it cool, if there's anything I can do to speed the cooling process (drop in an ice cube or 2?), or whether this batch too will end up cooling into rock candy. Thoughts/advice welcome!!