Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!

Edinburgh Rock

Confectionary - Hard sugar - -

INGREDIENTS

450 g / 1 lb sugar
235 ml / 8 fl oz water
1/2 t cream of tartar
Icing sugar
Colouring and flavouring (pink: raspberry or strawberry essence, yellow: lemon or pineapple essence, green: peppermint oil or essence)

METHOD

Place the sugar and water in a heavy pan over a low heat until the sugar has completely dissolved. Add the cream of tartar and boil the mixture until a hard ball is formed when a little of the mixture is dropped into cold water (120C/248F on a sugar thermometer).

Remove from the heat and stir in a few drops of the flavouring of your choice. Leave to cool for a few minutes.

When cool, pour on to an oiled slab and gently turn the edges into the middle with an oiled knife. Repeat this process until the mixture cools and firms. Dust the hands with icing sugar an pull and work the mixture until it becomes dull and harder. Pull for about 10 minutes into strips and then cut into short lengths. Place on a tray lined with greaseproof paper. Leave in a warm place for 24 hours until the rock softens and becomes powdery.

Store in an airtight tin lined with greaseproof paper.

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