Sugar crystallisation experiments

The measuring vessel does not have to be a cup any suitable vessel, e.g. a 

Make the syrup on a small scale. The syrup produced will be supersaturated when it cools. Pour some syrup into a test tube with a weighted string. After the syrup cools crystals will appear. 

Using your conclusions from the small-scale experiment how would you modify this experiment to produce a crop of very large crystals  

any gum preparations used for making lozenge samples should be food grade and therefore fit for this use. 

---