Rock candy

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Rock candy
Confectionery
Rock-Candy-Sticks.jpg
Colored and flavored rock candy commonly sold in the United States
Alternative name(s):
Rock sugar
Main ingredient(s):
Sugar, water
Other information:
450-225
Recipes at Wikibooks:
Cookbook Rock candy
Media at Wikimedia Commons:
Wikimedia Commons  Rock candy
 
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Rock candy
Confectionery
Rock-Candy-Sticks.jpg
Colored and flavored rock candy commonly sold in the United States
Alternative name(s):
Rock sugar
Main ingredient(s):
Sugar, water
Other information:
450-225
Recipes at Wikibooks:
Cookbook Rock candy
Media at Wikimedia Commons:
Wikimedia Commons  Rock candy
Traditional brown rock sugar
White rock sugar

Rock candy (also called rock sugar) is a type of confectionery mineral composed of relatively large sugar crystals. This candy is formed by allowing a supersaturated solution of sugar and water to crystallize onto a surface suitable for crystal nucleation, such as a string, stick, or plain granulated sugar. Heating the water before adding the sugar allows more sugar to dissolve thus producing larger crystals. Crystals form after 6–7 days. Food coloring may be added to the mixture to produce colored candy.

Origins[edit]

Candied sugar has its origins in Iran. It has several different names in India among which are: Kallu Sakkare (Kannada), Kalkandu (kal – rock, kandu – candy) (Tamil), "Kalkandam" (Malayalam) "khadi sakhar" (Marathi), mishri (Hindi)[1] and kalakanda/patika bellam (Telugu); the Persian word for rock candy is "nabaat". Arabic writers in the first half of the 9th century described the production of candy sugar, where crystals were grown as a result of cooling supersaturated sugar solutions. In order to accelerate crystallization, confectioners later learned to immerse small twigs in the solution for the crystals to grow on. The sugar solution was colored with cochineal and indigo and scented with ambergris or flower essence.

The name comes from the medieval era, and in turn lends its name to a British candy called rock.[2]

Cuisine[edit]

Rock candy is often dissolved in tea. It is an important part of the tea culture of East Frisia, where a lump of rock sugar is placed at the bottom of the cup.

In China, it is used to sweeten Chrysanthemum tea as well as Cantonese dessert soups and the liquor baijiu. In fact, in some provinces of China, rock sugar or "bing tang" (ice candy) is used in many dishes including meat, fish, chicken and vegetables as well as some fruits. In China it is used as a part of traditional Chinese medicine.[citation needed] It is also viewed traditionally as having medical properties and is prepared in food as yao shan or literally medicine food. In less modern times, rock sugar was affordable to only the rich.

Rock candy is widely used in India with fennel seeds as a mouth freshener, especially after meals, and is a common ingredient in Tamil cuisine, particularly in the Sri Lankan city of Jaffna.

In the Friesland province of the Netherlands, bits of rock candy are baked in the luxury white bread Fryske Sûkerbôle.In Mexico it is used for Day of the Dead. The children use rock candy to create sugar skulls. In the United States, it is generally unflavored and is considered an old-fashioned candy.[2]

References[edit]

  1. ^ Glossary: Misri Tarla Dalal website.
  2. ^ a b Richardson, Tim. (2002) Sweets: A History of Candy. Bloomsbury. ISBN 978-1582342290 p. 90

External links[edit]