Edinburgh Fog Recipes

EDINBURGH FOG

Edinburgh Fog image

Edinburgh used to be known as "Auld Reekie" (Old Smokie) in the days of coal fires - Robert Louis Stevenson, who was a sickly child, used to complain about it in the 19th century. Here is a recipe for a rich, sweet dessert which recalls those days. The original recipe used almond flavoured "ratafia" biscuits/cookies but as these are not easily available, almond flavoured cookies or macaroon biscuits or similar can be used. recipe from rampantscotland.com

Provided by Queen Dana

Categories Dessert

Time 15m

Yield 2 serving(s)

Number Of Ingredients 6

Ingredients

1/2 pint double cream
1 ounce caster sugar (fine granulated)
2 ounces macaroons
almond essence
drambuie
1 ounce sliced almonds

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

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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