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This article is about crystalised sugar candy. For tubular British boiled candy, see Rock (confectionery). For the song, see Rock Candy. For other uses, see Rock (disambiguation). Rock candy (also called rock sugar) is a type of confectionery mineral composed of relatively large sugar crystals. The 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 or stick. Heating the water before adding the sugar allows more sugar to dissolve and thus produces larger crystals. Crystals form 6-7 days. Food coloring may be added to the mixture to produce colored candy.
[edit] OriginsCandied sugar has its origins in India and Iran. 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.[1] [edit] In cuisineRock Candy is often dissolved in tea. It is an important part of the tea culture of East Frisia in Germany, but is also used in many nations, such as Hungary [2]. In China it is used to sweeten Chrysanthemum tea, as well as Cantonese dessert soups and the liquor Baijiu. Rock candy is widely used in India with aniseed 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. During the Mexican Day of the Dead celebration, children make candies in the shape of human skulls and decorate them with icing and jewels. These calaveras de azúcar ("sugar skulls") are eaten after the festivities. [edit] References[edit] External links
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