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Rock candy (also called rock sugar) is a type of confectionery composed of relatively large sugar crystals. Homemade rock candy is commonly formed by allowing a supersaturated solution of sugar and water to crystallize onto a string or some other surface suitable for crystal nucleation. Heating the water before adding the sugar allows more sugar to dissolve and thus produces larger crystals. Crystals form after several days. Food coloring is often added to the mixture to produce colored candy.
Rock candy is a different product from British rock, also called seaside rock, which more closely resembles a candy cane.
Rock candy is used in Chinese cuisine as well as traditional Chinese medicine. It is used to sweeten tong sui (sweet soups) and chrysanthemum tea, as well as various medicinal preparations and Chinese liquors.
Rock candy is called 'Mishri' in Hindi and is widely used in India with aniseed (Saunf in Hindi) as a mouth freshener, especially after meals. One can find these two being offered along with the check/bill, at most restaurants in India. Rock candy is called 'Kalkandu' in Tamil and is commonly used in Tamil Cuisine especially in Jaffna (Northern Sri Lanka).
Rock candy is also used in Mexico to make sugar skulls on the celebration of the Day of the Dead. Children make the rock candy in the shapes of skulls by special strings and then decorate them with icing and jewels. These are eaten after the festivities.
|This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article "Rock_candy". A list of authors is available in Wikipedia.|