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EDINBURGH ROCK
Traditionally made since the eighteenth century by the Edinburgh firm of Ferguson.
Heat the sugar and water until the sugar is dissolved. When just about to boil add the cream of tartar and boil without stirring until it reaches 250°F., or until it forms a hard ball in cold waiter. Take from the heat and add whatever colouring von wish, remembering that the colour will fade as the candy is 'pulled^ Pour on to a buttered marble slab, or into buttered candy bars (.obtainable at shops selling confectionary equipment). Cool slightly and turn the edges to the centre with an oiled server, but do not stir. When cool enough to handle, dust it with icing (confectioners) sugar, and 'pull' it evenly and quickly, taking care not to twist it, until it becomes opaque and dull. This should be done in a warm kitchen, or near a heater if the candy becomes stiff too quickly. Draw out the candy into strips and cut into 1 - or 2 in lengths with a pair of oiled scissors. Leave in a warm room on greased paper for at least 24 hours, when the rock will become powdery and soft. It can be stored in an air-tight tin. If the candy remains sticky, it means that it has not been pulled enough. It is not really difficult to make, once you have acquired the habit, and it is an ideal occupation for children on a w^et afternoon, especially if each child is allowed to pick his or her own colour.
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