Bulgarian Rock Recipes

BULGARIAN ROCK

Bulgarian Rock image

Bulgarian Rock very hard nougat. This recipe is an old family recipe I have had for years. I used to make for my DH all the time, and he loved it, as did all who tasted it. I have been asked for the recipe a few times, so I am posting it here for others to view. Bulagarian Rock is well know to many Aussies as it is sold in a well known chocolate shop here, although this not be the exact recipe it is very similar. The serving size is up to how large or small you break the pieces. Beware...Its very nice, but you may get a sore jaw from eating it!!!! Ohh and dont go overboard on the blue food coloring as I did once!! lol

Provided by Tisme

Categories Candy

Time 40m

Yield 12 serving(s)

Number Of Ingredients 8

Ingredients

3 1/2 cups sugar
450 g liquid glucose
1 1/4 cups water
1 egg white
1/2 teaspoon vanilla essence
1/2 teaspoon almond essence
3/4 cup blanched almond, chopped
1 drop blue food coloring

Steps:

Place sugar, glucose and water in a saucepan.Heat until the sugar and glucose are dissolved, stirring constantly. Bring to boil.
Boil until the mixture forms a hard ball in cold water.
Remove from the heat and beat the mixture until white.
Add beaten egg, essence's, almond's and ONE drop of blue food colouring and beat until thick.
Pour into a well greased 25cm (10") tin.
Cool and when cold chop into pieces, or as I do cover with plastic and break into pieces using a hammer.

Nutrition Facts : Calories 281.7, Fat 4.8, SaturatedFat 0.4, Sodium 7.6, Carbohydrate 60.1, Fiber 0.9, Sugar 58.7, Protein 2.2

EDINBURGH ROCK

Edinburgh Rock image

I am told that making this unique, delicious, traditional Scottish sweet is an art, and involves trial and error if you have never made it before. This recipe is posted by request - I have not yet tried it personally.

Provided by Millereg

Categories Candy

Time P1DT1h5m

Yield 1 box of rocks

Number Of Ingredients 12

Ingredients

450 g caster sugar or 450 g superfine sugar
225 ml bottled water
1 pinch cream of tartar (generous)
to taste raspberry flavoring
to taste pink food coloring
to taste lemon flavoring
to taste yellow food coloring
to taste peppermint flavoring
to taste green food coloring
to taste vanilla flavoring (no coloring)
to taste ginger flavoring
to taste powdered instant coffee (for coloring)

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'.

Nutrition Facts : Calories 1741.9, Sodium 0.4, Carbohydrate 450, Sugar 449.6

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