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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Scottish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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.