Home › The Principles of Cookery › Rock or Candy

Rock or Candy

Put a pound of loaf sugar into a saucepan with a tea-cupful of water, and stir it until it is dissolved, add a spoonful of vinegar to clear it, and carefully remove the scum. Have ready a shallow tin rubbed over with butter. When the sugar is boiled sufficiently, stir into it sliced almonds, chopped cocoa-nut, or Brazil nuts shelled and cut in slices, and pour it into the tin to the thickness of half or a quarter of an inch. If preferred, the nuts, etc., may be left out, and the rock may be simply marked across with a knife when it is almost cold. In order to ascertain when the sugar is done enough, dip a spoon into it, and raise it. If the threads thus formed snap like glass, it is ready.