Rock Sugar
Ingredients
Directions
Make the sugar mixture
Boil the sugar to a caramel stage, omitting lemon juice.
Remove from heat and quickly stir in the Royal Icing with a wooden spoon.
Continue stirring as it rises, then pour into a square case made of strong cartridge paper, holding the hot pan over the top as it rises.
Cut and serve
After cooling, remove the paper and cut the blocks into square lengths with a saw.
Dish the pieces in alternating pink and white.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Sugar
- Forms the caramel base that sets into the firm, glassy body of the rock.
- Royal icing
- Stirred in off the heat to aerate the mixture so it rises and sets lighter in texture.
The step that matters
Stirring in the Royal Icing. Adding the icing quickly and off the heat, then stirring while it rises, traps air in the hot sugar. If the mixture cools too much before pouring, it sets unevenly and fails to rise properly.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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