Edinburgh Rock

Directions

1. 1
   Mix the sugar and water in a large pan, and, over very low heat, allow the sugar to dissolve completely.
2. 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. 3
   Immediately after the sugar is dissolved, add the cream of tartar, cover and bring to the boil.
4. 4
   When the liquid boils, remove the lid and skim well.
5. 5
   Boil to 126C/259F degrees.
6. 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. 7
   Continue like this but avoid stirring.
8. 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. 9
   Take it up and pull it quickly and evenly over an oiled candy hook.
10. 10
    Continue until it becomes cloudy and dull.
11. 11
    Do this in a warm kitchen and if it becomes very stiff, re-heat slightly.
12. 12
    Draw out the candy evenly, snip off into lengths with a pair of oiled scissors.
13. 13
    Leave in a warm kitchen for about 24 hours, when the rock will become sugary and'short' when broken.
14. 14
    Put into a paper-lined airtight tin to store.
15. 15
    Note: The candy must be pulled sufficiently, otherwise it will remain sticky instead of'short'.