Edinburgh Rock Recipe

Name: Edinburgh Rock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 450 g caster sugar or 450 g superfine sugar; 225 ml bottled water; 1 pinch cream of tartar (generous); Combination 1:; to taste raspberry flavoring; to taste pink food coloring; Combination 2:; to taste lemon flavoring; to taste yellow food coloring; Combination 3:; to taste peppermint flavoring; to taste green food coloring; Combination 4:; to taste vanilla flavoring (no coloring); Combination 5:; to taste ginger flavoring; to taste powdered instant coffee (for coloring)

Servings: persons

450 g caster sugar or 450 g superfine sugar
225 ml bottled water
1 pinch cream of tartar (generous)
Combination 1:
to taste raspberry flavoring
to taste pink food coloring
Combination 2:
to taste lemon flavoring
to taste yellow food coloring
Combination 3:
to taste peppermint flavoring
to taste green food coloring
Combination 4:
to taste vanilla flavoring (no coloring)
Combination 5:
to taste ginger flavoring
to taste powdered instant coffee (for coloring)

1
Mix the sugar and water in a large pan, and, over very low heat, allow the sugar to dissolve completely.
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.
3
Immediately after the sugar is dissolved, add the cream of tartar, cover and bring to the boil.
4
When the liquid boils, remove the lid and skim well.
5
Boil to 126C/259F degrees.
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.
7
Continue like this but avoid stirring.
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.
9
Take it up and pull it quickly and evenly over an oiled candy hook.
10
Continue until it becomes cloudy and dull.
11
Do this in a warm kitchen and if it becomes very stiff, re-heat slightly.
12
Draw out the candy evenly, snip off into lengths with a pair of oiled scissors.
13
Leave in a warm kitchen for about 24 hours, when the rock will become sugary and'short' when broken.
14
Put into a paper-lined airtight tin to store.
15
Note: The candy must be pulled sufficiently, otherwise it will remain sticky instead of'short'.

522

kcal

Calories

Fat

113

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 450 g caster sugar or 450 g superfine sugar, 225 ml bottled water, 1 pinch cream of tartar (generous), Combination 1:, and more.

Yes, Edinburgh Rock falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Edinburgh Rock

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions