Best 2 Edinburgh Fog Recipes

EDINBURGH FOG

Steps:

• The cream should be whipped until it is stiff and the sugar added to your own preference. Crush the macaroon biscuits and mix well with the cream. Add a few drops of almond essence and Drambuie liqueur (or rum, whisky or brandy) to taste. Serve well chilled as a luxury dessert.

EDINBURGH ROCK

Steps:

• Mix the sugar and water in a large pan, and, over very low heat, allow the sugar to dissolve completely.
• Constantly stir the contents of the pan with a spatula, draw it gently from side to side across the base of the pan so that the sugar is prevented from settling in a cake at the bottom.
• Immediately after the sugar is dissolved, add the cream of tartar, cover and bring to the boil.
• When the liquid boils, remove the lid and skim well.
• Boil to 126C/259F degrees.
• Pour out onto an oiled slab (preferably marble[marble is by far the best, because it will distribute the heat evenly] or a smooth, non-porous stone slab - heat-proof ceramic might work, but any kind of plastic will not and you will have a royal mess on your hands!) Cool slightly and turn the edges to the centre with an oiled scraper.
• Continue like this but avoid stirring.
• As soon as the syrup is cool enough to touch, pour whichever flavouring and colouring you have chosen into the middle and continue turning the edges to the middle.
• Take it up and pull it quickly and evenly over an oiled candy hook.
• Continue until it becomes cloudy and dull.
• Do this in a warm kitchen and if it becomes very stiff, re-heat slightly.
• Draw out the candy evenly, snip off into lengths with a pair of oiled scissors.
• Leave in a warm kitchen for about 24 hours, when the rock will become sugary and'short' when broken.
• Put into a paper-lined airtight tin to store.
• Note: The candy must be pulled sufficiently, otherwise it will remain sticky instead of'short'.