INGREDIENTS

INSTRUCTIONS

Put into a pan a pound of crushed loaf sugar and half a pint of cold water.
Stir gently over the fire until the sugar is dissolved.  When nearly
boiling, add a good pinch of cream of tartar and boil without stirring
until it reaches 258 F. in cold weather or 260 F. in hot++that is, until it
forms a hard lump in cold water.  Remove from the fire, add colouring and
flavouring, and pour on a buttered marble slab, preferably through buttered
candy bars.  As it begins to cool, turn the ends and edges inwards with a
buttered knife.  When cool enough to handle, dust it with powdered sugar,
take it up and pull gently (being careful not to twist it) until it is
dull.  Cut in pieces with a pair of scissors. Place the rock in a warm room
and let it remain there for at least 24 hours, until the process of
granulation is complete, and the rock is powdery and soft. "The original
Edinburgh Rock is made by the famous Edinburgh firm of Ferguson.
Confectionery is an important industry in the capital, and the world-famous
rock is one of the triumphs of the Scottish confectioner's art.
Submitted By STEVE HERRICK   Submitted By STEVE HERRICK
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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