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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. Rock candy consumed with tea is also the most common and popular way of drinking tea in Iran, where it is called nabat; the most popular nabat flavor is saffron.
Edinburgh rock is another confection, based on sugar and cream of tartar, made into sticks. It is friable and flavoured, for example, with ginger or lemon. Another distinctively Scottish form of rock is star rock (also sometimes known as starry rock), or "starrie", which is made in Kirriemuir. It is sold in small bundles of pencil-sized sticks ...
One of their specialties is a personalized candy where they form names, words, and logos by hand within each bite-sized piece of hard candy. The style of candymaking is very similar to Great Britain's "stick of rock" or Australia's "lollies" and often called just Rock or Lolly. Sugar-free lollies are also made using Splenda brand sucralose.
Ingredients 2 cups sugar 1 teaspoon baking soda 1/4 cup plus 1 teaspoon citric acid 1/2 cup light corn syrup 1/4 cup water 1 teaspoon flavoring extract, flavor of your choice
Brown & Haley factory, Tacoma. Almond Roca was invented in 1912 by Harry Brown and J. C. Haley, founders of Brown & Haley Company. [1] The candy's name is said to have been inspired by Tacoma's head librarian, Jacqueline Noel, who chose the Spanish word roca, meaning 'rock' in English, to describe the hard, log-shaped confection. [2]
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