Prep 5 mins
Cook 25 hrs
I am told that making this unique, delicious, traditional Scottish sweet is an art, and involves trial and error if you have never made it before. This recipe is posted by request - I have not yet tried it personally.
- 450 g caster sugar or 450 g superfine sugar
- 225 ml bottled water
- 1 pinch cream of tartar (generous)
- to taste raspberry flavoring
- to taste pink food coloring
- to taste lemon flavoring
- to taste yellow food coloring
- to taste peppermint flavoring
- to taste green food coloring
- to taste vanilla flavoring (no coloring)
- to taste ginger flavoring
- to taste powdered instant coffee (for coloring)
- Mix the sugar and water in a large pan, and, over very low heat, allow the sugar to dissolve completely.
- 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.
- Immediately after 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 126C/259F degrees.
- 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.
- Continue like this but avoid stirring.
- 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.
- 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'.