Edinburgh Rock

by Christine

Edinburgh Rock is a well-loved and traditional Scottish sweet (candy), but it really isn't too hard to make.


1 lb sugar
Quarter pt water
Quarter tsp cream of tartar
Yellow and Green food colouring
Peppermint and lemon essence


  • Heat the water in a heavy pot.
  • Dissolve all the sugar gently.
  • Bring the mixture almost to the boil
  • Add in the cream of tartar.
  • Boil until the mixture has reached 250F (or until a teaspoon of the mixture can form a hard ball when it is dropped into a cup of cold water).
  • Divine the mixture into 2 heatproof bowls.
  • In one bowl add the green colouring and peppermint essence.
  • In the other bowl, add the yellow colouring and lemon essence.
  • Mix both bowls well.
  • Take 2 greased baking trays and put the separate mixtures into the 2 trays.
  • As the mixtures start to cool, turn the edges towards the centre using a greased knife.
  • When the mixtures are cool enough, roll into a sausage shape about half an inch in diameter.,
  • Cut into shorter pieces.
  • Put all the picesd on non-stick baking paper.
  • Leave for 24 hours.

Hope you enjoy it.

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Apr 02, 2012
How Much Water??
by: Ian

What is a "quarter pt" for the amount of water? Surely that is not a quarter of a pint - would love to see that amount clarified. Thanks!

Oct 10, 2011
by: Anonymous

this was great i loved it!

May 22, 2010
Nice Recipe
by: May

Thanks for sharing this recipe Christine. I've never tried anything like this before - but it doesn't sound too hard.

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