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Edinburgh Rock
A crumbly, pastel-coloured British confectionery made from sugar and flavourings. Pulling and working the sugar until it turns visibly paler and opaque, rather than stopping early, gives Edinburgh Rock its distinctive soft, crumbly texture instead of a hard, glassy one.
Total time
30 min
Prep
10 min
Cook
20 min
Difficulty
hard
Cuisine
British
vegetarianvegan
Ingredients
500ggranulated sugar
200mlwater
1/4 tspcream of tartar
few dropsfood colouring
few dropsflavouring (peppermint, raspberry, vanilla)
Instructions
1
Heat sugar, water and cream of tartar to 130°C (soft crack stage).
2
Pour onto a greased marble surface or oiled tray.
3
Work the edges to centre as it cools. Add colouring and flavouring.
4
Pull and work the sugar until paler and opaque.
5
Cut into sticks and leave to dry overnight.
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