Rock Candy

Rock candy or rock sugar is a kind of candied sugar, composed of large globules of sugar. The candy is made by allowing highly saturated water and sugar solution to condense on a crystallization base, like a stick or string. Water is generally heated prior to addition of sugar so as to facilitate the sugar dissolving process, consequently producing larger crystals, which are formed after six to seven days. Attractive colored rock candies can be made by using food colorings.

History

Rock candy has its origins in India and Iran. In India, rock sugar is known by several other names viz. Kalkandu (kal meaning rock and kandu implying candy), mishri (in Hindi), khadi sakhar (in Marathi), and patika bellam or kalakanda (in Telugu). In Persian language, the candied sugar is known as “nabbat”. In the earlier years of ninth century, Arabic writers described the production of rock candies as a consequence of cooling highly saturated sugar solutions. This process was quite slow. Therefore, in order to speed up the process of crystallization, the confectioners immersed tiny twigs in the sugar solution. Fragrance was achieved with the addition of flower essence or ambergris. Indigo and cochineal were used to add color to the rock candies. 

Ingredients and Preparation

Sugar and water are the two vital ingredients required for preparing rock candy. Food coloring can be used to make colored rock candies. The rock candy recipe also suggests the use of string as the base. The use of pencil is also recommended to hold the string.

The preparation process involves heating a mix of sugar (half the total quantity) and water until sugar dissolves, followed by adding food coloring, and remaining sugar. The solution is then poured in a glass jar, followed by tying string pieces to a pencil, and suspending them across the jar’s mouth in order to allow the ends of the string to hang into the solution. In about an hour’s time, crystals would form, which can be consumed, if desired. However, the process of formation of crystals would proceed for about a week.   

Culinary Uses

The uses of rock sugar in different cuisines of the world have been discussed hereunder:

• Iran and East Frisia- rock candy is a vital product of tea culture in Iran and East Frisia.  In Iran, the candied sugar is put in the mouth prior to drinking unsweetened tea. In East Frisia, rock sugar is put in the cup prior to pouring in tea.
• India- in Indian cuisine, rock sugar is popularly used in the form of mouth freshener with aniseed.
• China- Chinese use rock candy to sweeten their dessert soups, teas, and liquor baijiu. In Chinese cuisine, the candied sugar is also used in several fish, meat, vegetable, and chicken dishes. In China, the candied sugar is also traditionally considered to have medicinal properties. People addicted to heroin or opium would make use of rock sugar in order to fight against withdrawal symptoms, by way of ingesting the crystallized sugar into blood stream. 
• Netherlands- in Netherlands, the Friesland province makes extensive use of rock candy in preparation of luxurious white bread “Fryske Sûkerbôle”.

Nutrition and Health Facts

14 g of rock candy crystals provides around 50 calories. These calories are mainly derived from carbohydrates in the candy, constituting around 14 g. As the candied sugar is made purely from sugar, it is a rich of carbohydrates and high in calories. Therefore, weight watchers should consume the rock sugar in only a small amount to prevent weight gain.