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1
Mix the sugar and water in a large pan, and, over very low heat, allow the sugar to dissolve completely.
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2
Constantly 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.
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3
Immediately after the sugar is dissolved, add the cream of tartar, cover and bring to the boil.
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4
When the liquid boils, remove the lid and skim well.
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5
Boil to 126C/259F degrees.
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6
Pour out onto an oiled slab (preferably marble[marble is by far the best, because it will distribute the heat evenly] or a smooth, non-porous stone slab - heat-proof ceramic might work, but any kind of plastic will not and you will have a royal mess on your hands!) Cool slightly and turn the edges to the centre with an oiled scraper.
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7
Continue like this but avoid stirring.
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8
As soon as the syrup is cool enough to touch, pour whichever flavouring and colouring you have chosen into the middle and continue turning the edges to the middle.
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9
Take it up and pull it quickly and evenly over an oiled candy hook.
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10
Continue until it becomes cloudy and dull.
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11
Do this in a warm kitchen and if it becomes very stiff, re-heat slightly.
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12
Draw out the candy evenly, snip off into lengths with a pair of oiled scissors.
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13
Leave in a warm kitchen for about 24 hours, when the rock will become sugary and'short' when broken.
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14
Put into a paper-lined airtight tin to store.
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15
Note: The candy must be pulled sufficiently, otherwise it will remain sticky instead of'short'.
