Rose Water Edinburgh Rock

Name: Rose Water Edinburgh Rock
Yield: Makes about 675 g/1½ lb
Ingredients: grapeseed or groundnut (peanut) oil, for greasing; grapeseed or groundnut (peanut) oil, for greasing; grapeseed or groundnut (peanut) oil, for greasing; 450 g/1 lb/2¼ cups granulated (white) sugar; 15 ml/1 tbsp liquid glucose or golden (light corn) syrup; 15 ml/1 tbsp liquid glucose or golden (light corn) syrup; 2.5 ml/½ tsp cream of tartar; 200 ml/7 fl oz/scant 1 cup water; 10 ml/2 tsp pink food colouring, or 2 drops concentrated colour paste or gel; 10 ml/2 tsp pink food colouring, or 2 drops concentrated colour paste or gel; 10 ml/2 tsp pink food colouring, or 2 drops concentrated colour paste or gel; 10 ml/2 tsp rose water; icing (confectioners’) sugar, for dusting

Preparation info

Makes about
675
g

Difficulty
Easy

Appears in

Home-made Sweets & Candies

By Claire Ptak

Published 2022

About

Edinburgh rock was one of those cooking mishaps that turned into a triumph. It is nothing like conventional British rock. The story goes that some boiled sweets were exposed to air overnight, and as a result went soft and powdery, causing a revelation. These can be made in any flavour, but delicate, aromatic rose water works particularly well with these pretty confections.

Ingredients

Condiment
Gluten-free
Vegan

Method

Energy 1821kcal/7768kJ; Protein 2.3g; Carbohydrate 483g, of which sugars 476.3g; Fat 0g, of which saturates 0g; Cholesterol 0mg; Calcium 240mg; Fibre 0g; Sodium 50mg