Edinburgh Rock - A True Scottish Recipe

Edinburgh Rock is one of the most popular Scottish sweet recipes bought by both tourists and local people alike. Edinburgh Rock was first made in the 19th century by a man named Alexander Ferguson who was born in Perthshire in 1789. He became known locally as "Sweetie Sandy." He started off learning the confectionary trade in Glasgow before eventually moving to Edinburgh to start his own business. He became a very successful and rich man due to the popularity of Edinburgh Rock.
Ingredients:
450g sugar lumps (loaf sugar)
150ml water
1.5ml cream of tartar
Green and yellow food colouring and peppermint and lemon flavouring (other food colours can also be used)
Some oil for greasing
Method
1 Using a heavy-base saucepan, heat the water and sugar gently until all the sugar has dissolved.
2 Bring this almost to the boil and then add the cream of tartar.
3 Boil , without stirring until the mixture has reached 120C or 250F or until a teaspoon of the mixture can form a hard ball when it is dropped into a cup of cold water).
4 Using two separate heatproof bowls, pour half the mixture into each bowl.
5 Stir in the green food colouring into one and the yellow colouring into the other to create a delicate shade of each colour.
6 Add a few drops of peppermint flavouring to the green one and lemon flavouring to the yellow one, mixing well.
7 Oil two shallow baking tins and pour each of the mixtures into the separate tins.
8 Using an oiled knife, turn the edges towards the centre as they begin to cool. When the mixture is cool enough to handle, pull and fold the mixture.
9 Finally, pull into a long log shape, about 1 cm in diameter and cut into shorter sticks with scissors.
10 Spread on a sheet of non-stick baking parchment and leave for over 24 hours until the rock is powdery and soft.
Store in an airtight container.