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Edinburgh Rock

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1236.6
Energy (kCal)124200.4838
Carbohydrates (g)2991.7153
Total fats (g)12873.6
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix the sugar and water in a large pan, and, over very low heat, allow the sugar to dissolve completely. | 2. 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. | 3. Immediately after the sugar is dissolved, add the cream of tartar, cover and bring to the boil. | 4. When the liquid boils, remove the lid and skim well. | 5. Boil to 126C/259F degrees. | 6. 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. | 7. Continue like this but avoid stirring. | 8. 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. | 9. Take it up and pull it quickly and evenly over an oiled candy hook. | 10. Continue until it becomes cloudy and dull. | 11. Do this in a warm kitchen and if it becomes very stiff, re-heat slightly. | 12. Draw out the candy evenly, snip off into lengths with a pair of oiled scissors. | 13. Leave in a warm kitchen for about 24 hours, when the rock will become sugary and'short' when broken. | 14. Put into a paper-lined airtight tin to store. | 15. Note: The candy must be pulled sufficiently, otherwise it will remain sticky instead of'short'. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    caster sugar 450 - - - -
    water 225 bottled 124200.0 2991.6 1236.6 12873.6
    cream tartar 1 pinch 0.4838 0.1153 0.0 0.0
    raspberry flavoring - - - -
    - - - -
    lemon flavoring - - - -
    yellow food coloring - - - -
    peppermint flavoring - - - -
    green food coloring - - - -
    vanilla flavoring - - - -
    ginger flavoring - - - -
    coffee powdered - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

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