Scotland, Wales, Ireland and France, the Celtic countries, share a number culinary similarities. Edinburgh Rock is a form of pulled sugar very similar to the French pastillage.
It is sold in tartan presentation boxes in souvenir shops the length of the Royal Mile. Its soft, powdery texture, pale pastel colouring and delicate flavouring make it an ideal gift for young and old alike.
The recipe here is from a magazine supplement of somewhere around the mid fifties.
The traditional colours and flavours are fawn flavoured with ginger, pink with raspberry, orange with orange, green with peppermint, yellow with lemon and white is plain vanilla.
It’s great fun to make with the kids over the long summer break!
Just an idea!