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Edinborough Rock

My absolute favorite! I got this one from my Aunt Ruth.


  • 1 lb. crushed cubed sugar
  • 1 pinch cream of tartar
  • 1/2 pint (1 cup) cold water
  • Color and flavoring: red (pink)=raspberry, yellow=ginger, green=mint, white=vanilla etc.


Put crushed sugar into a pan and add the water. Stir and cover at a gentle heat till sugar dissolves. When nearly boiling, add a good pinch of cream of tartar and boil without stirring until it reads 250 degrees F in cold weather and 260 degrees F in hot weather. Test by putting a small portion in cold water, it should form a hard lump. Remove from heat, add coloring and flavoring and pour into a buttered pan. As it begins to cool, turn the ends inwards with a buttered knife. When cool enough to handle, dust with powdered sugar (Icing sugar) and pull gently (don't twist) until it is dull. Cut into pieces with scissors. Place on cooling racks and put in a warm room for 24 hours until the process of "granulation" is complete and the rock is powdery and soft.


By Debbie from Ontario, Canada

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February 26, 20070 found this helpful

Glad to see the recipe--but Edinburgh Rock please--my hometown.

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