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Edinburgh Rock

450 g sugar
225 ml water
good pinch cream of tartar
flavours and colours; to taste

raspberry and pink colouring
lemon and yellow colouring
peppermint and green colouring
vanilla (white)
ginger and coffee (for colour)

Mix the sugar and water in a large pan, allow the sugar to dissolve
completely. Stir the contents of the pan with a spatula, draw it
gently from side to side across the base of the pan so that the
sugar is prevented from settling in a cake at the bottom.

Immediately the sugar is dissolved, add the cream of tartar, cover
and bring to the boil. When the liquid boils, remove the lid and
skim well. Boil to 126 C (259 F).

Pour out onto an oiled slab. Cool slightly and turn the edges to
the centre with an iled scraper. Continue like this but avoid

Directly syrup is cool enough to touch, pour whichever flavour and
colour you choose into the middle and continue turning the edges
to the middle. Take it up and pull it quickly and evenly over an
oiled candy hook.

Continue until it becomes cloudy and dull. Do this in a warm
kitchen and if it becomes very stiff, re-heat slightly.

Draw out the candy evenly, snip off into lengths with a pair of
oiled scissors. Leave in a warm kitchen for about 24 hours, when
the rock will become sugary and 'short' when broken. Put into a
paper-lined airtight tin to store.

Note: The candy must be pulled sufficiently, otherwise it will
remain sticky instead of 'short'.


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