Blackpool rock
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Blackpool rock
Last updated 6/12/2012 1:09:12 AM. Recipe ID 36028. Report a problem with this recipe.
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      Title: Blackpool rock
 Categories: Ron's, British, Candies
      Yield: 1 Batch
      2 lb Moist sugar
    1/2 pt Water
           Cream of tartar
           Flavoring essence
           Tartaric acid
      1 ds Golden syrup
           All British Sizes - Sorry!
  Blackpool Rock is exported all over the world and is famous for having
  names running right through it.  The method of adding the names is
  beyond the scope of written explanations, and would take an actual
  demonstration to learn.
                            To 'PULL' Sugar To pull sugar takes some
  learning but can be mastered:) Turn the cooked sugar on to a oiled
  slab and leave until cool enough to handle. Oil your hands, and
  working quickly, pull between the hands until it acquires a lighter
  colour and a satin finish. As it begins to set the mix is rolled into
  a long cylinders shape and cut with a sharp knife or scissors.
  Dissolve sugar in the water, add a good 3/4 ts cream of tartar, and
  boil to 'Large Crack' degree [312f.]. Pour onto an oiled slab and add
  coloring and flavoring. ie: Red colour for raspberry or strawberry,
  yellow with pineapple essence.  Add just a pinch of tartaric acid and
  the golden syrup. Work well following the directions for 'Pulling
  Sugar' above.
  If you you want  traditional looking rock: Set aside a small portion
  and colour it red.  Roll it out thin and wrap the flavoured/coloured
  mix inside it.  Lots of skill needed to get it right. Asbestos
  fingers are also helpful if you wish to avoid burns. From Ron's
  Plaice. Home of Blackpool Rock:)

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Recipe ID 36028 (Apr 03, 2005)

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